Pimiento Bavarois

• 1 small shallot, chopped
• 1 clove garlic, chopped
• a good pinch of

Sweat the shallot, garlic and thyme in butter over a moderate heat with the bay leaf and red peppers until the peppers become tender. Add the dry white wine and red wine Vinegar and reduce until all the liquid has evaporated. Remove the bay leaf and liquidize all of the mixture then press through a sieve until all the flesh has gone through. Place in the refrigerator to