Le Gruyère AOP & Bell Pepper Verrine

60' 5'

The term verrine is very modern in gastronomy. In fact, the first mention of it can be found in 1994!

It was during this period, for example, that the magnificence of the presentation and appearance of the dishes offered was exacerbated.

Many food lovers took advantage of the transparency of glass and the volume possible with the verrine to propose combinations of superimposed colours, thus offering a presentation that was certainly airy, and colourful!

On this subject, did you know that in the cooking world, colours have a considerable importance?

I believe that there are four of them: Green, white, red and a dark colour.

This is a strange observation considering the quality of Italian cuisine!

Another important observation is the contradictions in the textures. So I recommend that you offer crispy textures with one that is more...Fluffy.

However, I have to admit...I realised in Cambodia that these meditations on transcendental gastronomy are different in every culture...

I realised in Cambodia that these meditations on transcendental gastronomy are different in every culture...

Isn't that right Dear Jean-Anthelme Brillat-Savarin?

Philippe Ligron

Ingredients for

4

Note

Attention changement nombre de personnes

Le Gruyère AOP Mousse

  • 100 g
    grated Gruyère d’Alpage AOP
  • 50 ml
    milk
  • 150 ml
    35% cream
  • 1 pinch
    of salt
  • 4 pinch
    of pepper
  • 50 ml
    craft amber ale beer

Bell Pepper Mousse

  • 150 g
    red peppers
  • 0.5 sheets
    of gelatin
  • 150 ml
    35% cream
  • 4 pinch
    of salt
  • 4 pinches
    of pepper

Preparation

Le Gruyère AOP Mousse

  1. Grate the Le Gruyère AOP and set aside.
  2. Heat the milk and beer and add the Le Gruyère AOP, mix until smooth. Let the resulting mixture cool.
  3. Whip the cream.
  4. Using a rubber spatula, gently fold the cream into the mixture until it is fully blended.
  5. Season accordingly and add spices if desired.

Bell Pepper Mousse

  1. Slice the bell peppers and use a vegetable peeler to peel them.
  2. Then blend them into a fine purée, set aside. Soak the gelatin sheet in cold water.
  3. Heat the pepper purée sufficiently to dissolve the softened gelatin in it, and then allow to cool.
  4. Whip the cream and gently add the pepper purée.

Presentation

  1. Fill your verrines as you wish and garnish with a sprig of chervil for decoration.

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