Quiche Bites with Red Pepper, Cucumber, Kiwi and Mascarpone Jelly

serves 4

Ingredients :

  • 1 big quiche
  • 1 red bell pepper
  • 5 ml (1 tsp.) sugar
  • 1 ½ gelatin sheet
  • 200 g (7 oz) mascarpone
  • Juice of ½ lemon
  • 2 kiwis
  • ½ cucumber
  • A few poppy seeds
  • A few wasabi peas

 

Instructions :

  • Wash the red pepper, remove seeds and cut into pieces. Cook the pieces in 160 ml (5 oz) of sugar water for at least 10 minutes. Drain and mix in a food processor.
  • Plunge the gelatin sheets in a container with cold water, then wring gently to remove excess water. Incorporate them to the sweet pepper coulis. Mix well until completely dissolved.
  • Divide the mixture into four verrine glasses and refrigerate for at least 3 hours, allowing for the jelly to set properly.
  • In a container, mix the mascarpone with the lemon juice.
  • Wash, peel and dice the kiwis and cucumber.
  • Spread a layer of mascarpone and a few diced cucumber-kiwis over the sweet pepper jelly. Sprinkle with a few poppy seeds and crushed wasabi peas. Refrigerate while the quiche is warming up.
  • Heat the quiche according to package instructions.
  • Serve the hot quiche with the chilled verrine glasses.