Mousseline de légumes

4 or 5 shallots, chopped
 2 cloves of garlic, chopped
 4 red peppers, chopped
 splash of vinegar and white wine
 some fresh basil, chopped
 1 cup of reduced chicken broth
 2 Tbsp of dissolved gelatine
 Tabasco, lemon juice, salt and pepper
 1/2 cup of crème fraiche

  • Sauté shallots and garlic in olive oil
  • Add 4 red peppers, cook until tender
  • Deglaze with wine and vinegar, add fresh basil
  • Combine with the chicken broth in which the gelatine is dissolved
  • Add some Tabasco, lemon juice, salt and pepper to taste
  • Puree until smooth
  • Strain and slowly add the crème fraiche (verify the consistency)