Paprika Creme de Beurre

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Ingredients for 422 g
  • 200 g QimiQ Whip, chilled
  • 50 g Clarified butter
  • 6 g Salt
  • 0.2 g Black pepper, freshly ground
  • 0.1 g Chilli pepper powder
  • 1.7 g Spanish smoked hot paprika
  • 2 g Balsamic vinegar
  • 2 g Parsley, minced
  • 10 g Port
  • 150 g Red bell pepper(s), pureed
Method
1.
Whisk the QimiQ Whip in the Kitchen Aid until creamy.
2.
Slowly add the clarified butter and mix well.
3.
Add the spices and port and mix well.
4.
Add the red bell pepper puree and whip. Fill into a piping bag.