Mini Bell Pepper and Robiola Bavarois

The mini bell pepper and robiola bavarois are an original idea for an elegant and flavorful appetizer. Here’s how to prepare them.

Ingredients

• 200 g robiola
• 150 g already roasted and peeled bell peppers
• 150 ml fresh cream
• 5 g gelatin sheets (or agar agar if you prefer a plant-based option)
• Salt and pepper to taste
• Extra virgin olive oil to taste
• Aromatic herbs for garnish (basil, parsley, etc.)

Preparation

1. Start by soaking the gelatin sheets in cold water for a few minutes to hydrate them (if using agar agar, follow the instructions for use).
2. Blend the roasted bell peppers until you obtain a smooth puree.
3. Heat a little of the bell pepper puree in a saucepan and dissolve the well-squeezed gelatin in it (or the agar agar), stirring until fully absorbed.
4. Once the gelatin is dissolved, combine it with the rest of the bell pepper puree and let it cool.
5. In a bowl, work the robiola with a bit of salt, pepper, and a drizzle of oil to make it creamier.
6. Whip the fresh cream until it is firm.
7. Gently fold the whipped cream into the robiola, being careful not to deflate it.
8. Add the bell pepper puree to the robiola and cream mixture, and mix with gentle movements from top to bottom.
9. Pour the mixture into small molds or a single large mold and let it set in the refrigerator for at least 4 hours, but preferably overnight.
10. Once set, unmold the mini bavarois onto a serving plate and garnish with fresh aromatic herbs.

Interesting Facts

The bavarois is a spoon dessert from French tradition, but in this interpretation it is proposed in a savory key, combining the freshness of robiola with the sweet and slightly smoky flavor of the bell peppers. The gelatin gives structure to the dish, which surprises with its soft and velvety consistency.