Heat the cream with rosemary, thyme, and garlic, reducing it by half.
Add the white wine and mix in the grated cheese using a hand blender.
Season with lemon juice, salt, and pepper and pass through a fine sieve.
Next, pour the mixture into a Kisag whipper and keep warm in a bain marie/oven at 70°C.
Heat the olive oil in a frying pan, add the peppers, zucchini, and eggplant, and fry over a high heat. Add the tomato sauce, basil, and parsley and allow to simmer for around five minutes.
Season to taste.
Place the ratatouille in a deep dish or glass.
Add the espuma and garnish with a little Piment d’Espelette and olive oil.Back to overview