desserts - cold recipe:

roasted red capsicum sorbet

ingredients

red capsicums 500 gm
shallots - chopped 3 pc
water 1 cup
sugar 1 cup
thyme - fresh 2 tsp
salt 1 tsp
Tabasco sq
lemon juice ½ cup

production

1. Place peppers on a baking sheet and roast at 200°C for 25 - 30 minutes or until flesh is soft
2. Place in a bag or bowl and seal for 10 minutes; peel skins, remove seeds and set aside
3. Place the shallots, water and sugar in a small saucepan, bring to a boil, reduce heat and simmer on low for 5 minutes. Remove from heat, cool, then place red pepper mixture, thyme, salt and Tabasco in a food processor or blender and mix until smooth
4. Add the lemon juice
5. Place into an ice cream machine until frozen

chef notes:

 

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