Ingrediënten voor 4 porties
- 1 bottle of Duvel Tripel Hop Cashmere
- 4 red bell peppers
- 1 onion
- 1 shallot
- 1 teaspoon paprika powder
- 20 g butter
- 1 sprig of thyme
- 1 bay leaf
- 2 tablespoons cream cheese
- 1 teaspoon crème fraiche
- 3 cl white wine
- Salt and pepper
- 1 roll of puff pastry
- Oregano
- 70 g grated Comté
- 1 egg yolk
- 1 teaspoon milk
- ¼ red bell pepper
- A dash of olive oil
- 20 g toasted pine nuts
Duvel Tripel Hop Cashmere & red pepper cream
A red pepper cream with Comté cheese sticks.
A summery and gastronomic recipe, ideal to accompany Duvel Tripel Hop Cashmere during an aperitif!
Cut the bell pepper, onion and shallot into brunoise.
Melt butter in a pan. Add the bell pepper, onion and shallot, then the thyme and bay leaf and season with salt and pepper. Sauté for a few minutes.
Add the paprika powder and mix well.
Add the white wine and let it reduce for a while.
Add the crème fraiche, mix and simmer over low heat for 5 to 10 minutes. Remove the thyme and bay leaf.
Pour everything into a blender with the cream cheese and blend until you get a smooth texture.
Preheat the oven to 180°C.
Roll out the puff pastry and cut it into strips of about 1 cm by 5 cm.
Twist and then brush with a mixture of beaten egg yolk and milk.
Sprinkle each twist with oregano and garnish with grated Comté.
Bake and cook in the oven for ten minutes.
The twists are ready when they are golden brown.
Cut a quarter of a red bell pepper into brunoise, put in a pan with a dash of olive oil and fry for a few minutes.
Pour the cream of paprika into a glass jar.
Garnish with pine nuts and seared bell pepper pieces.
Serve with cheese sticks of Comté.
Enjoy!