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The raspberry that wanted to be a chili

A creation by Martín Lippo

The raspberry that wanted to be a chili

Dried raspberry chili

  • Les vergers Boiron raspberry puree - 150 g
  • Roasted red bell pepper - 70 g
  • Salt - 0,5 g
  • Sugar - 1 g
  • La Vera pimentón hot - 0,2 g
  • Chili powder - 0,2 g
  • Gluconolactate - 5 g
  • Filtered water - 1000 g
  • Alginate - 6 g
Roast red bell pepper with a blowtorch
Vacuum seal and cook at 85°C for 30 minutes
Allow to cool
Peel and remove seeds
Mix filtered water with alginate with a hand blender. Set aside.
Mix the remaining ingredients with a hand blender
Pour the mixture into shaped molds
Heat the alginate solution at 45-50°C.
Place the frozen raspberry-bell pepper mixture into the solution and allow to rest for 3 minutes.
Strain and rinse
Drain and put in a dehydrator at 50°C for 4hs
Keep in a seal glass jar with oil and herbs in the fridge
Serve on a piece of with mató goat cheese and a nasturtium leaf
The raspberry that wanted to be a chili

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