Red Pepper Crisp

150

Martin Lippo’s Red Pepper Crisp recipe is truly fascinating and shows exceptional creativity in the kitchen. The well-known Agar-Agar is the gelling agent used by the chef in this recipe; this ingredient achieves its gelling point when the mixture is cooled to below 40 °C. However, it is important to note that the Agar-Agar by itself only contributes to the gelling, while the crunchy effect is achieved by the subsequent dehydration with a dehydrator.

The addition of a dehydrator to achieve the crispy texture is an additional technique that shows a deep understanding of the properties of the ingredients. This combination of techniques not only demonstrates technical skill, but also an experimental approach that takes cooking to a higher level.

Crujientes en el plato

Speaking of the use of ” crisps ” in the dish, these elements are used strategically to add texture and contrast to the gastronomic experience. In the case of Martin Lippo’s recipe, the red pepper crisp could be used as a top layer that provides a delicate and crisp texture, contrasting with the softness of the rest of the ingredients. In addition, it can be used as a decorative element to add an attractive visual touch to the dish.

The use of crispiness not only adds an extra sensory dimension, but can also be used to highlight specific flavours. In this case, the red pepper crisp could intensify the flavour of the pepper itself, creating a more complete and rewarding culinary experience.

Red Pepper Crisp

The red pepper crisp could be used as a top layer that provides a delicate and crisp texture, contrasting with the softness of the rest of the ingredients.

Ingredients
  

  • 170 g Red bell pepper
  • 5 g Olive oil
  • 2,5 g Fine salt
  • 0,5 g Spanish paprika
  • 150 g Mineral water
  • 2 g Agar-agar Sosa Ingredients

Instructions
 

  • Cut the bell pepper into small cubes.
  • Heat a frying pan. Add the oil and pepper. Add the salt.
  • Cook gently to soften and give good flavour to the bell pepper. Add the paprika. Cook for 1 more minute and reserve.
  • Place a 1/1 gastronorm plate in the oven at 110ºC to heat it. Weigh 100gof the cooked pepper.
  • Place it in a jug along with the water. Blend using a hand blender.
  • Put the mixture in a saucepan. Add the Agar-Agar. Bring to a boil, stirring with a whisk. Remove from the fire.
  • Remove the gastronorm from the oven. Pour the bell pepper mixture onto the hot plate and move it around to create an even layer of gelatin on it. Let jelly at room temperature.
  • Place in the refrigerator at 4ºC for 15 minutes before cutting.
  • Cut circles with a round cookie cutter. Place the circles on a Teflon plate of the dehydrator. Dry at 50ºC for 24 hours.
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