Mini Bell Pepper and Robiola Bavarians

Mini bell pepper and robiola bavarians are an original idea for an elegant and tasty appetizer. Here’s how to prepare them.

Ingredients

• 200 g of robiola cheese
• 150 g of roasted and peeled bell peppers
• 150 ml of fresh cream
• 5 g of gelatin sheets (or agar agar if you prefer a vegetable 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 you are using agar agar, follow the instructions for use).
2. Blend the roasted bell peppers until you get a smooth puree.
3. Heat a little of the bell pepper puree in a saucepan and dissolve inside the well-squeezed gelatin (or agar agar), stirring until completely absorbed.
4. Once the gelatin has dissolved, mix 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, trying not to deflate it.
8. Add the bell pepper puree to the robiola and cream mixture, and stir gently 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 Bavarians onto a serving plate and garnish with fresh aromatic herbs.

Curiosity

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