Name: Capsicum
Prep time: 20 min
Ingredients: Cooking Spray; Green, (Red or Yellow Food Dye); 400 g Capsicum, (cooked (red, green or yellow)); 12 g Shape It Powder (or use Shape It Scoop, see notes); 400 g Capsicum, (cooked (red, green or yellow)); 4 g Shape It Powder (or use Shape It Scoop, see notes)

Equipment

Robot Coupe Blixer 3 or 4 or Stick Blender / Food Processor
Cling Wrap
Rubber Spatulas Small or Medium
Electronic Scales
Rectangle Container

Ingredients

▢ Cooking Spray
▢ Green, Red or Yellow Food Dye

Served Hot

▢ 400 g Capsicum, cooked (red, green or yellow)
▢ 12 g Shape It Powder or use Shape It Scoop, see notes

Served Cold

▢ 400 g Capsicum, cooked (red, green or yellow)
▢ 4 g Shape It Powder or use Shape It Scoop, see notes

Instructions

Cook & Puree Food

Cook capsicum by boiling (in water or stock), steaming, or roasting until well cooked. Strain liquid well.
Weigh ingredients.
Keep the different coloured capsicums separate to preserve their individual flavours and distinctive presentation.
Place each colour of cooked capsicum in a blender or food processor. Puree on high until smooth, scraping down sides as required.

Activate Shape It Powder

Place pureed capsicum and Shape It Powder into a saucepan, bring to the boil over medium heat.
Reduce heat and simmer gently for 2 minutes, stirring as required.
If the capsicum mixture appears pale in colour, add food dye until it reaches a more appetising shade of green, red or yellow. Season to taste.

Pour into Mould & Set

Line a container with baking paper.
Pour the mixture into prepared container to desired thickness and refrigerate until set.

Store or Serve

Remove from mould.
Store in freezer or prepare to serve. If freezing, wrap each portion securely.
To reheat, refer to the Shape It Reheating Guide.
Before serving, test for IDDSI Level 4 Pureed: To test, use the Spoon Tilt Test and Fork Drip Test. It should be smooth and free of lumps. For more information on IDDSI testing, click here.