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Red Pepper Bavarois

A savoury twist on a French classic dessert that is great for summer parties. Serve with a crisp green salad.


  • 1 x Shortcrust pastry

  • Half an onion

  • Dash of olive oil

  • 1 plum tomato

  • 2 red peppers

  • 2 leaves vegetarian gelatine

  • 50ml white wine vinegar

  • 1 tsp raspberry vinegar (or red wine vinegar)

  • Cayenne pepper

  • 200ml cream

  • Green salad leaves, to serve


  • 1.

    Line a pastry case with the shortcrust pastry.

  • 2.

    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.

  • 3.

    Soften the gelatine in some cold water for a couple minutes and add to the mixture.

  • 4.

    Allow to cool slightly then blend, then pass through a fine sieve. Use the back of a ladle to help push the mixture through.

  • 5.

    Heat the two vinegars together in a saucepan and reduce down to a glaze (approximately 1 to 2 minutes). Add to the pepper mixture.

  • 6.

    Whip up the cream to form soft peaks then fold through the cool pepper mixture.

  • 7.

    Pour into the pastry case and place in fridge to set for a couple of hours.

  • 8.

    Serve with green salad leaves.

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