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A savoury twist on a French classic dessert that is great for summer parties. Serve with a crisp green salad.
Line a pastry case with the shortcrust pastry.
Dice and sweat the onion in a pan with a little oil, add the chopped peppers and tomato. Cover with a lid and cook for 8 minutes. Remove the lid and cook for another 20 minutes.
Soften the gelatine in some cold water for a couple minutes and add to the mixture.
Allow to cool slightly then blend, then pass through a fine sieve. Use the back of a ladle to help push the mixture through.
Heat the two vinegars together in a saucepan and reduce down to a glaze (approximately 1 to 2 minutes). Add to the pepper mixture.
Whip up the cream to form soft peaks then fold through the cool pepper mixture.
Pour into the pastry case and place in fridge to set for a couple of hours.
Serve with green salad leaves.
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