Difficulty: 2
Reserve half a raw red bell pepper and half a yellow bell pepper for garnish.
Preheat the broiler and roast the remaining peppers on all sides until the skins blister and char. Seal in a plastic bag to steam, cool, then peel and rinse under cold running water.
Soften the gelatin in cold water, drain, and melt gently with 4 tablespoons water over low heat.
In a food processor, blend the brousse with peeled garlic cloves, salt, white pepper, and olive oil. Gradually add the melted gelatin for a smooth cream. Chop and stir in leaves from 4 sprigs of chervil.
Line a cake tin with damp cling film, overhanging the edges. Layer brousse at the bottom, then alternate with strips of roasted peppers. Top with brousse and chill for at least 6 hours.
Unmold onto a platter, remove film, and garnish with diced reserved raw peppers and remaining chervil.
Pairs beautifully with aioli sauce.
