Recipe for Bell Pepper Panna Cotta, Parmesan Crumble, and Feta

Place the bell peppers in a dish and cover with aluminum foil. Bake until the skin of the peppers browns. Remove the skin from the peppers, cut them in half, and remove all the seeds. Blend the peppers with the garlic clove and the basil. Cool the mixture. Place the gelatin sheets in a bowl of cold water. Heat the cream and add the squeezed gelatin sheets when the cream starts to simmer. Mix well. Pour the cream over the pepper coulis and mix well, ideally using an immersion blender. Using a funnel, pour into small glasses. Let cool and refrigerate.

To finish, cut the butter into pieces and mix it with the parmesan. Add the flour and almond powder. Continue mixing with your fingertips until you obtain a crumbly dough. Place the crumble dough on a baking sheet. Bake for 10 to 15 minutes at 240°. At the time of serving, sprinkle the panna cotta with crumble and a few cubes of feta.