Serves 4

  • 1 large quiche lorraine
  • 1 red pepper
  • 1 tsp sugar
  • 1½ gelatin sheet
  • 200g  mascarpone
  • Juice of ½ lemon
  • 2 kiwi fruits
  • ½ cucumber
  • A few poppy seeds
  • A few wasabi peas
  • Wash the red pepper, remove seeds and cut into pieces. Cook the pieces in 160ml of sugar water for at least 10 minutes. Drain and blitz in a food processor.
  • Plunge the gelatin sheets in a container with cold water, then squeeze gently to remove excess water. Add to the sweet pepper coulis. Mix well until completely dissolved.
  • Divide the mixture into four verrine glasses and refrigerate for at least 3 hours, allowing for the jelly to set properly.
  • In a bowl, mix the mascarpone with the lemon juice.
  • Wash, peel and dice the kiwis and cucumber.
  • Spread a layer of mascarpone and a few diced cucumber-kiwis over the sweet pepper jelly. Sprinkle with a few poppy seeds and crushed wasabi peas. Refrigerate while the quiche is warming up.
  • Heat the quiche according to package instructions.
  • Serve the hot quiche with the chilled verrine glasses.