Red pepper sorbet with parmesan tiles - Nest in Normandy Dieppe

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:
100g sugar

  • 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.