500 ml Debic 35%
300 g Pepper coulis
200 g Tomato coulis
100 g Cucumber coulis
5 g Garlic, chopped
50 g Shallots
12 g Gelatine
20 ml Sherry vinegar
6 g Salt
1 g Pepper
Soak the gelatine in ice-cold water.
Start cooking the garlic and shallots in a little olive oil, then add the sherry vinegar and the three vegetable coulis.
Mix until smooth in the blender and season to taste with salt and pepper.
Pass through a fine sieve.
Heat some of the coulis, add the pre-soaked gelatine and place on ice-cold water.
Beat the whipping cream to yoghurt thickness, add a small portion to the set mixture and mix until smooth.
Fold in the remaining cream.
Fill silicone moulds.
Leave to set in the refrigerator and freeze in the blast chiller to at least -20°C to be able to turn them out easily.
Garnish with red and yellow cherry tomatoes, cucumber pearls, basil cress, cucumber coulis and powdered black olives.