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Piquillo Peppers Stuffed with Salt Cod Brandade

This makes a wonderful starter for special occasions. What You'll Need Cost: €2.20 per person Prep time: 40 minutes + 40 for the brandade Ingredients for 4 people 2 jars of good-quality piquillo peppers. 300g salt cod brandade. flour. 1 clove of garlic. parsley. 1 egg. breadcrumbs. 200ml heavy cream. olive oil. for the brandade 250g desalted salt cod loin. 250g potatoes. 225ml milk. 100ml olive oil. 1 clove of garlic. salt. Preparation for the brandade Put the potatoes in a pot with cold salted water. Bring them to a boil and cook for about 30 minutes—check that they're tender all the way through. Peel them while still warm and pass them through a potato ricer. Set aside. Meanwhile, place the desalted cod in a saucepan covered with cold water. When it comes to a boil, remove from the heat and let it rest in the same water for 20 minutes. Take the pieces out of the water and flake them, removing any skin and bones if there are a...

Kiwi Soup with Coconut Mousse and Raspberries



Ingredients

for 4 servings
  • 500g heavy whipping cream (35% fat).
  • 75g powdered sugar.
  • 200g shredded coconut.

For the kiwi soup

  • 3 kiwis.
  • 1 tablespoon lemon juice.
  • 3 tablespoons sugar.

You'll also need:

  • A bit of shredded coconut for dusting.
  • Fresh berries like strawberries, raspberries, and such.

Preparation

Peel the kiwis and blend them until completely smooth with the lemon juice and sugar.
Whip the cream with the powdered sugar until it forms stiff peaks, then fold in the shredded coconut.
When you're ready to plate up, divide the kiwi soup among four shallow bowls or dessert plates.
Using two spoons, shape the coconut cream into quenelles (those elegant oval scoops) and place them right on top of the kiwi.
Tuck the fresh berries alongside, then finish everything with a light dusting of shredded coconut.

Enjoy!
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