Whether it’s for the cream in Black Forest gateau and panna cotta, or for jello or coq au vin with red wine mousse, gelatine from GELITA has always been an essential ingredient in the kitchen. And especially now, in times of Corona, when many restaurants and cafés around the world have been closed or are still closed, when eating out is no longer an option for many, people are cooking and baking more at home than ever before. But it doesn’t always have to be fast and familiar recipes. Many of us have been tempted to try out new and sometimes more elaborate recipes. In previous issues of uptodate we have already showed you how to make panna cotta, coq au vin, and the cream for the cake. In this issue we introduce you to a popular Mexican recipe and show you some of the creative ideas of Brazilian chef Angélica Vitali.
We wish you every success and hope you enjoy your meal!
Cut the peppers in half and remove the core. Cover the halves with water in a pot. Add onion cubes, white wine vinegar and herbs and cook for five to six minutes. Drain, place in ice water for five minutes and drain. Mix the cooked vegetables with the avocado cubes, shallots, vinegar and olive oil and season with salt and pepper. Dissolve the gelatine in three tablespoons of hot water and add to the mixture. Stir everything together and fill into the chilled pepper halves.
Place in the fridge for 30 to 35 minutes and arrange on a nice platter. Serve with crème fraîche and parmesan.
Tip: You can also deep-fry the pepper halves, then remove the skin and fill them. And instead of green peppers you can also use red or yellow ones