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Red pepper flans


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Ingredients

6 portion(s)

Red pepper flans

  • 30 grams parmesan, Chopped in two pieces
  • 4 Large red peppers, Quartered, seeds and stem discarded
  • 120 grams shallots, Peeled and quartered
  • extra virgin olive oil
  • to taste salt and pepper
  • 2 eggs
  • 1 egg yolk
  • 65 grams double cream
  • 6
    30min
    Preparation 30min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

  1. 1. Grate the parmesan Speed 10/10 sec until fine. Tip out and set aside.



    2. For the red pepper purée: Chop shallots and 3½ of the red peppers with 20 g olive oil 3 seconds/Speed 5, then cook 10 minutes/Varoma Temperature/Speed Spoon.



    3. Purée 30 seconds/Speed 10 then measure out 325 ml in a jug. Set aside for another use – it makes a good pasta sauce when seasoned well.



    4. For the filling: Return the 325 ml red pepper purée to the TM bowl. Add seasoning, eggs, egg yolk and the reserved parmesan. Mix well at Speed 3 for a few seconds.



    5. Add the double cream and gently fold in with blades going at Speed 3 for a few seconds – don’t overdo the mixing otherwise the cream will split! Taste and adjust the seasoning if necessary. Transfer the mix to a jug ready to fill the dariole moulds later.



    7. To assemble, steam and serve: Generously butter 6 dariole moulds (100 ml size) . Spoon or pour the pepper mixture in, cover the dariols with aluminium foil and put into the varoma dish and steam 15 minutes/Varoma Temperature/Speed Spoon or until the flans are set. Sprinkle with oil and grated parmesan to finish.
    This recipe can also be found on http://www.cookingit.co.uk/930-2/

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Accessories you need

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Tip

If you prefer not to use aluminium foil, you could cover the filled dariol moulds with greaseproof paper held down by string or elastic bands. Optional for decorating the baked flans: 2 Tablespoons of Pine Nuts, toasted for a few minutes in a dry pan or in the oven, 8 small branches of Basil for decorating the baked flans, and some Thermomix pesto.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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