Sweet Maids

A tempting amuse: shots with Sweetgreen and coconut cream

Serves:
Eight

Preparation time:
35 minutes

Ingredients:

• 3 Sweetgreen peppers
• 8 g gelatine
• 4 dl coconut cream
• table salt

Preparation:
Puff the sweet green peppers in the oven and remove the skin and seeds membranes. Puree the peppers while still warm and add the gelatine and a pinch of salt. Pour the mixture into a small square dish and chill, in the refrigerator, until firm enough to cut into neat squares. Place three small pieces of sweet green pepper on a small cocktail stick and place with a block of sweet pepper jelly in the glass. To serve, boil the coconut cream and pour hot into the glass, so the jelly block creates a tropical, sweet green pepper soup as it melts.

"Recipe: Van Empelen Catering"