- 1 red pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 2 cups (470 ml) water
- 10.6 oz (300 g) pitted green olives
- 1 garlic, chopped
- 1 tbsp (15 ml) olive oil
- 3/5 (3 x 1 g) CALCIUM LACTATE
- 1 sachet (2 g) SODIUM ALGINATE
BELL PEPPER SPHERES
Wash and trim bell peppers.
Using a hand blender, mix the red bell pepper until a puree is obtained. Add water if needed. Strain the mixture through a sieve and reserve 1 cup (235 ml) of the red bell pepper coulis.
Weigh 1 g (1/5 sachet) of CALCIUM LACTATE and dissolve it onto the red bell pepper coulis using a spoon. Pour the mixture into half-spherical molds. Place in the freezer for 1 hour or until the spheres are completely frozen.
Repeat steps 2 and 3 with the yellow and orange bell peppers.
Using a hand blender, dissolve the SODIUM ALGINATE into the water and let sit for 5 minutes.
Remove the frozen bell pepper spheres from the mold and place them in the sodium alginate bath. Let sit for 5 minutes while stirring delicately with a spoon.
Using a slotted spoon, scoop out the spheres, rinse them in a bowl of water and remove excess moisture by blotting the bottom of the slotted spoon against a paper towel.
Mix all ingredients together in a blender until a puree is obtained.
Serve the tapenade in serving spoons and decorate each spoon with a bell pepper sphere.