Roasted vegetable pudding
Ingredients (serves 1)
- • 150 g roasted vegetables (onion, red pepper, aubergine), can be ready-made
- • 1 egg
- • 50 ml single cream
Method
- Preheat the oven to 170°C.
- 2. Drain the roasted vegetables. Set aside about 25 g of red pepper and put the rest in a large bowl. Puree the vegetables with an immersion blender.
- 3. Beat the egg and cream and then add them to the purée.
- 4. Blend and season with salt and pepper.
- 5. Pour the batter into individual non-stick oven-safe moulds.
- 6. Prepare a bain-marie and place the moulds on the tray. Bake for approximately 15-20 minutes.
- 7. Once baked, let cool.
- 8. Puree the remaining red pepper with a little water using an immersion blender. Add salt.
- 9. Remove baked mixture from moulds and serve with red pepper sauce on top.
