Les vergers boiron red pepper foam

Savoury recipe
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Les vergers boiron red pepper foam
Florent Gérardin

Florent Gérardin

Chef
He started his career in La Rochelle (France) in one of the regional gastronomic references, the Restaurant of Richard & Christopher COUTANCEAU (two Michelin stars since 1986). He also worked for ...
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    Ingredients

    • Frozen vegetable purée 100% : Red pepper - 700 g
    • Proespuma - 85 g
    • Marinated white anchovies - 1000 g
    • Bacon - 200 g

    Mix purees with Promousse using a hand blender and allow to set. Use whipping creamsiphon. Mix crispy, dried bacon into a powder and sprinkle over 2 anchovy filletslaying on a Chinese soup spoon. Cover with red pepper foam

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