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Goats Cheese Tortellini

with a red pepper sauce

Serving Tasks

15 minutes (approx)

INGREDIENTS REQUIRED TO SERVE YOUR STARTER:

• 200ml double cream • 3 tbsp Champagne/Prosecco • 60g butter
(optional)
• 4 tbsp caster sugar • 30g caster sugar
• 90g plain flour
• 150g fresh raspberries
EQUIPMENT REQUIRED:

• 200ml double cream • 3 tbsp Champagne/Prosecco • 60g butter
(optional)
• 4 tbsp caster sugar • 30g caster sugar
• 90g plain flour
• 150g fresh raspberries

1. Blacken the outside of 1 the red pepper by either setting over
a gas hob or by placing under a hot grill. Turn regularly to
make sure all of the skin is charred.Once charred remove and
place on a chopping board. Allow to cool slightly so as not to
burn yourself, then using the back of a knife scrape the skin
off the outside of the pepper.

2. Dice the plum tomato, 1/2 a shallot, 2 cloves of garlic, some
thyme and the pepper removing the seeds and stem. Add to a
saucepan with the chicken stock and 100ml of water and
bring to a slow boil.

3. Allow to cook on a gentle simmer for approx. 15 minutes, until
it has reduced by about 1/3.

4. Once the liquid has reduced by 1/3 blend the mixture either in
a blender or with a stick blender. Then strain through a sieve
into another saucepan. Push the moisture through the
residue in the sieve.