Lightly toast the paprika powder and immediately deglaze with Pernod. Add the apple juice and let it reduce.
Bake the peppers on the grill at 220°C for about 20 minutes. You can let the skin burn – this makes it easier to remove later.
Then place the peppers in a tightly sealable container, seal, and let them steep for approximately 30 minutes. Then peel, quarter and core the peppers. Do not throw away the liquid that has accumulated (pepper stock).
Mix the pepper with the remaining ingredients until smooth.
Dissolve the gelatin in some of the pepper stock and add this to the still warm pepper mixture. Pour it through an iSi Funnel & Sieve into an iSi Whip, and screw on an iSi Professional Charger. Chill overnight.
The Espuma goes excellently with grilled fish and white meat.
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