Boil potatoes in a pot of salted water.
Drain and reserve cooking water.
Preheat oven to 400°F (205°C).
Mash potatoes with a potato masher or ricer. Stir milk into potatoes, adding cooking water as needed to make 2 cups (500 mL).
Beat eggs and stir into potatoes.
Season potatoes. Stir in diced red pepper and chopped coriander.
Spoon mixture into 1/2-cup (125-mL) ramekins.
Bake in a water bath that reaches halfway up the sides of the ramekins for 40 minutes or until flans rise slightly in the. Remove ramekins from water bath.
Put cut up pepper in a small pan, add chicken broth or water to cover, and cook until soft. Reserve cooking water.
Purée cooked pepper in the food processor, adding cooking water as needed until coulis is smooth but not runny.
Adjust seasoning and strain through a sieve to remove skin.
For a cold first course, refrigerate flans and red pepper coulis for 6 hours.
For a hot first course, turn out flans and reheat them in the microwave; coulis must also be hot.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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