Jellied pepper with pineapples
Ingredients
Servings 4 servings- 4 slices pineapple compote
- 4 red sweet peppers
- 300 ml vegetable broth
- 10 g gelatin
Cooking
Step 1
Soak gelatin for 30 minutes. in cold water, let it swell, wring out. Bake peppers in the oven on a baking sheet for 10-15 minutes. Rinse with running water, peel. Remove seeds and partitions. Coarsely chop the pulp and grind in a blender, adding 0.5 cups of broth. Heat the remaining broth, dissolve gelatin in it, add pepper from a blender, mix. Remove the pineapple slices from the compote, dry, put in a single layer in a jellied tray. Pour the resulting jelly with pepper and let it harden completely in the refrigerator.