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Bell pepper pie tee amuse

Bell pepper pie tee

250 grams

vegetable broth

50 grams

smoked paprika bravas

50 grams


50 grams

rice flour

25 grams

corn starch



3 grams


3 grams

smoked piment powder

First mix the vegetable broth with the smoked paprika bravas, the flour, the rice flour, the corn flour, the egg, the salt and the smoked pigment powder. Now blend this till it’s a smooth batter. You can also do this in a blender. After that heat up some frying oil till it’s 170 degrees Celsius and also put in your pie tee stamp to heat it up. Then take the stamp and gently press it in the batter. Now transfer it into the hot oil and fry it for 30 seconds. Then the pie tee should let go from the stamp. Deep fry it till the pie tee stop bubbling. Then repeat this process with the remaining batter. Keep them dry and covered for later.

Lemon gel

150 grams

lemon juice

80 grams


20 grams

ginger syrup

80 grams


4 grams

agar powder

4 grams

gellan powder

Pour the lemon juice in a saucepan and add the water, the ginger syrup, the sugar, the agar powder and the gellan powder. Now mix this and then bring it to a boil for 1 minute. Once it has boiled pour it in a bowl and let it cool down in your fridge. Then transfer it into a blender and blender it till it’s a smooth gel.

Roasted pepper tartare

roasted ​peppers


Smoked olive oil


First chop the roasted peppers into a fine tartare and season it with some finely slices chives, smoked olive oil, Lemon zest and lemon juice. When necessary also season it with salt.

How to finish the amuse

First fill the pie tee with the roasted pepper tartare and pipe some dots of the lemon gel on top. Then decorate the dots with some red dahlia flower paddles.


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