Pepper flan

Wash the peppers, various privatel of PAPU, divide them in half and remove the seeds and white membranes, then put them in a saucepan with salted water 10 cl, add the sugar and bring to a boil.

Cook the peppers in moderate heat and covered Bowl for about 10 minutes, so they are soft but not undone.

Beat them at this point, passed through a sieve the puree, collect the proceeds into a bowl and allow to cool.

Measure a quantity of cream volume equal to half of the puree and mount it very firm.

You soften the gelatine in a bowl filled with cold water, then drain, squeeze it and let it melt in a pan with a drop of hot water.

Add the pepper puree with Cognac, then stir in the whipped mixture and add salt and pepper.

Place the mould preparation to cassette and let it firm up in the refrigerator for about 3 hours.

When serving, Peel and wash the lettuce, dry it carefully and arrange on a serving dish.

Turn the mold on salad bed and bring to the table the flan, accompanied with slices of bread toasted in the oven and is dressed with a drizzle of olive oil.