Preparation time: 30 minutes
Cooking time: 13 minutes
Blast chilling time: 45 minutes
Shock freezing time: 1 hour and 50 minutes
Ingredients for 4 people (8 little glasses)
1 red bell pepper
8 confit or semi-dry cherry tomatoes
300 gr of ricotta
100 ml of cream
4 sheets of gelatine
2 sprigs of fresh mint
Extra virgin olive oil
Salt and pepper
Put the gelatine sheets in a bowl and cover with cold water.
Meanwhile, boil some water in a saucepan with 1 sprig of fresh mint and then blanch, for 3 minutes, the courgettes cut into rounds of about 3 mm thick. Drain the courgette and cool them in pre-cooled Freddy with the function of blast chilling for about 20 minutes.
BELL PEPPER PREPARATION
Cut the red pepper into cubes and cook in a pan with a little oil, salt and pepper for about 10 minutes, then let it cool in Freddy together with the courgettes.
FILL THE SMALL GLASSES
Pour a few slices of courgette seasoned with salt, pepper and oil in 4 glass jars (for example yogurt jars), add a tablespoon of cheese, aromatize with the remaining chopped mint, add other slices of courgette. Pour a little more cheese and repeat the operation until filled in the jar.
Do the same in other jars using peppers and tomatoes instead of courgettes.
FINISH THE PREPARATION
Place in pre-cooled Freddy jars with the function of blast chilling for 45 minutes so that the cheese will curdle, cover them with plastic wrap and store them in the picnic basket no to use.
You can prepare a large quantity of jars, deep-freeze them with the function of shock freezing Freddy and keep them in the freezer for up to 6 months for your snacks or your lunches.