Saint Agur Verrine of Tuscany


Cream of peppers, arugula mousse, Creme de Saint Agur are served in light, summery glasses. A recipe of pleasure and balance.
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At a glance
6 Servings
2 cups of Creme de Saint Agur
4 peppers “piquillo” au naturel
1 cup arugula
1 tbsp. coffee capers
1 shallot
¼ cup whipped cream, very cold
2 tbsp. olive oil
Salt and pepper


1.Wash and dry the arugula, place in a saucepan, add peeled and minced shallots. Coat with 1 tbsp. of olive oil. Sweat over medium heat 3 minutes, then add 1 / 2 glass of water. Salt (in moderation) and pepper.
Cook for 3 minutes, then stir. Allow to cool. Add Chantifix to the creamy mixture if you wish. (Your cream will rise faster and be more stable). Stir gently.
Put the peppers in a blender, add the capers and 1 tbsp. of olive oil. Mix until you obtain a smooth, peppery cream. Season to taste.
In a bowl, mash the Frais Plaisir de Saint Agur with a fork.
In 6 glasses, layer the cream of pepper, then the Frais Plaisir de Saint Agur. Top it off with the roquette mousse.
Keep cool until ready to serve (at least 2 hours).