Summary

Ingredients

• 400 ml cream
• 2 chilli pepper (s), red
• 7 tablespoon syrup, (mango bar syrup)
• 2 ½ sheets gelatine
• 0.2 g saffron threads
• 1 pinch (s) salt

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Instructions

1. Preheat the oven to 220 ° and place the chili peppers in it until the skin turns dark. Then place in a damp cloth to cool, then peel off the skin, remove the seeds and then cut into very fine strips.
2. Bring to the boil together with the cream, a pinch of salt and the saffron and then simmer for 10 minutes. Cool and then stir in the mango syrup.
3. Soak the gelatine leaves in cold water and dissolve in a hot water bath, then stir into the cream mixture.
4. Fill into small molds and refrigerate.
5. This goes well with a seared scallop or a grilled prawn, put both on the mold with a wooden skewer.