Mediterranean vegetables


  • 200 g heavy cream
  • 1 x lemon(s)
  • 300 g zucchini
  • 30 ml rapeseed oil
  • 500 ml vegetable stock
  • 1 x fresh basil leaves
  • 150 g Basic Texture
  • 20 g garlic
  • 100 g eggplant(s)
  • 300 g bell peppers
  • 1 x fresh thyme
  • 1 x candied black olives
  • 1 x fresh parmesan


Salt 300 g mixed bell peppers, rub with oil and roast in the oven for approx. 20 minutes at 200 degrees. Allow to cool, remove the seeds and peel off the skin. Cook the garlic bulb whole in the oven, then roast 20 g of it together with the 300 g diced zucchini and the 100g eggplant, also diced, and then allow to cool.

Squeeze the garlic out of the skin and purée together with the vegetables, herbs and 500 ml stock in a blender. Season well with salt, pepper and lemon juice. After properly cooling, mix with 150 g Basic Texture and the 200 ml cream and strain through an iSi sieve into a whipped cream dispenser. Screw on 2 cream chargers and allow to rest in the fridge for 1-2 hours. Garnish with grated parmesan, candied olive slices and fresh thyme in a small waffle.

Leave a Reply

Your email address will not be published. Required fields are marked *