Sweet Roast Red Capsicum Pate
This one sounds delicious, but I haven't made it myself yet.
- Preparing Time: 1 hour
- Total Time: 1 hour and 20 minutes
- Served Person: 8
capsicum
roasted
pate
dip
dinner party
sweet
mexican
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 cup extra virgin olive oil
- 12 cloves garlic
- 3 sprigs thyme
- 6 red capsicums roasted
- 4 egg yolks
- 120 ml thickened cream
- 2 teaspoons sea salt flakes
- 1 teaspoon black pepper ground
- Carbohydrate 2.65614879339149 g
- Cholesterol 124.348911058505 mg
- Fat 21.06268382178 g
- Fiber 0.334062308309684 g
- Protein 2.02173144793206 g
- Saturated Fat 5.95953283941779 g
- Serving Size 1 1 Serving (45g)
- Sodium 1173.47714778523 mg
- Sugar 2.32208648508181 g
- Trans Fat 0.740027602601987 g
- Calories 204 calories
Caramelize garlic with oil. Puree capsicum, reserve caramelized garlic. Blend egg yolk and cream into a puree and season with salt and pepper. Spoon into prepared ramekin moulds, then stand them in a roaster tray of warm water. Water should be two-thirds of the way up the sides. Bake for 45 minutes. Cool to room temperature in the water bath. Serve either warm or cold.
