Red Pepper MacaroniSavoury recipe
Red Pepper Macaroni
- Frozen vegetable purée 100% : Red pepper - 900g
- Mineral water - 800g
- Salt - 6g
- Agar agar - 40g
- Gelatin - 16g
- Soy sauce - 60g
Cool the Macaroni-kit in an inverted bain-marie.
Place all the ingredients in a saucepan.
Mix with a whisk.
Bring to 90ºC.
Place in a container where the Macarroni-kit fits.
At 60ºC, remove the Macaroni-kit from the inverted bain-marie and dry it.
Dip in the red pepper mixture for 4 seconds.
Remove and let it set.
Remove the cylinder-shaped red pepper pieces and make a bias cut to shape the macaroni.
Coconut and lemongrass sauce
Herb salad: green onion, cilantro, mint, Thai basil, chives
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