Spummette With Peppers

Preparation:

Preparation: Peel the pepper and cut it into cubes. Also peel the spring onion and slice it finely. Heat 2 tablespoons of oil in a saucepan and brown the prepared vegetables. Also add the tomatoes, cut into wedges, and abundant basil leaves. Cover and cook over high heat for about 25 minutes. Meanwhile, soak the fish glue in cold water. Trim the zucchini and, using the appropriate mandolin, cut it into thin slices which you will blanch for a few seconds. Drain them and let them cool. Line the edge of 6 single-serve molds with the zucchini slices, arranging them slightly overlapping. Pass the now cooked vegetables through a vegetable mill, with the fine disc, collecting the proceeds in the saucepan already used previously. Bring back on high heat, add salt and flavor the past with a generous splash of Worcester; as soon as it starts boiling again, add the isinglass well squeezed out of the water. Stir to make sure it melts perfectly, then turn off the heat and let the mixture cool, stirring often, until it starts to pull (i.e. when a spoon dipped in the mixture comes out cloudy). Then incorporate the cream, after having whipped it very firm. Distribute the mixture into the prepared molds and place them in the refrigerator for at least 6 hours. When ready to serve, quickly pass them over the steam of a boiling pot, then invert them in the center of 6 individual plates. Decorate the spumettes, each with a slice of ham rolled up and divided into three parts and, if desired, also with lettuce leaves.