RATATOUILLE CREAM in COMPANY
When there is leftover ratatouille, why not turn it into a wonderful cream? A recipe served with mayonnaise…with ratatouille!
For this recipe, the ratatouille must be well drained or pressed.
The ratatouille/mayonnaise mixture can be served in a hollowed-out tomato.
Ramekins can be used as a mold provided that they are straight to be able to unmold easily. It is also possible to use bell pepper “bottoms” or hollowed-out tomatoes instead of the moulds, so there is no need to unmold!
*Which company for this cream? From little flans…to ratatouille!
**Mayonnaise, not always easy to make mayo? A few tips not to miss it: all the ingredients must be at T°, beat with a fork or whisk or use an electric mixer. It is certain that you can also buy ready-made mayonnaise, that of Delouis establishments is by far the best because it is prepared “like at home”!
Per person :
For the cream, 1 tsp well-drained ratatouille + 1 tsp mayonnaise
For the company*, 1 tbsp well-drained ratatouille
1 egg
1 tbsp fresh cream
Salt and pepper
For the mayonnaise**, 1 egg yolk, 1 tsp mustard, sunflower or grapeseed or rapeseed oil, salt, a few drops of lemon juice
To grease the mold, butter or parchment paper
Mayonnaise, in a jar put the egg yolk and the mustard and beat until a homogeneous mixture then add a little oil and continue beating until thickened, continue to add the oil little by little while continuing to beat until you obtain the desired quantity, salt lightly, add 2 drops of lemon juice, beat a few more seconds, place in a cool place before using it.
For company, coarsely mash the ratatouille with a fork, incorporate the egg and cream and mix well. Salt, pepper and mix. Grease small molds and distribute the preparation. Put in the oven without preheating and cook for 25 min Th 7 (210°). Leave to cool in the oven.
For the cream, prepare the mayonnaise and set aside. Mix the ratatouille, add the mayonnaise provided and mix well with a whisk. Nice kitchen to all, Régine