Family Best Time >> Food

Terrine of 3 bush peppers


Ingredients:6/8 people
  • red, yellow and green bell pepper
    2 each
  • bush
    800 g
  • garlic
    6 cloves
  • olive oil
    4 tablespoons
  • chervil
    6 sprigs
  • gelatin
    6 sheets (12 g)
  • salt, white pepper


Preparation:
  • Preparation time:30 minutes
  • Cooking time:12 minutes


Difficulty:[usr 2]

Reserve 1/2 raw red pepper and 1/2 yellow pepper for garnish.

Turn on the broiler and broil the remaining peppers on all sides until the skins blister. Lock them away from the air in a plastic bag, let them cool down and then peel them. Rinse well under cold running water.

Put the gelatin to soften in a bowl of cold water, drain it, then melt it with 4 tablespoons of water over low heat.

Put the brousse in the bowl of a food processor with the peeled garlic cloves, salt and pepper, olive oil and mix everything while pouring gelatin until you get a smooth cream. Stir in the sprigs of 4 sprigs of chervil.

Line a cake tin with slightly damp cling film, leaving it largely overhanging. Spread a layer of bush in the bottom of the mold, then fill it by alternating peppers cut into strips and bush. Finish with a layer of bush and refrigerate for at least 6 hours.

To serve, unmold the terrine on a dish, remove the film and garnish with diced raw peppers and chervil.

I recommend serving it with an aioli sauce.

Terrine of 3 bush peppers