Red pepper sorbet with parmesan tiles
Ingredients: Yields 4 servings
From the fresh produce market:
6 large red peppers
A few basil leaves
1 ginger root
From the cheesemarket:
120g grated parmesan
From your larder:
- Place the 3 whole peppers on a baking tray in the oven, on the grill setting. Leave them in the oven until the skin becomes charred. Remove the peppers from the oven and place them in a salad bowl. Cover with plastic wrap. Let them cool before removing the charred skin.
- Blast the peppers, ginger and sugar in your blender. Strain before placing this mixture in an ice-cream maker and process on the sorbet setting for 20 minutes.
- Prepare the parmesan tiles: Make the desired number of little heaps of parmesan on a baking tray covered with parchment paper and bake in the oven for 8 minutes at 200°C.
- Leave to cool and serve together with the pepper sorbet.