Grilled Vegetables in a Light Jelly with Creamy Bonifaz Pepper | Bergader

Ingredients

• 3 ½ gelatine leaves
• 300 ml vegetable stock, fat-free
• 1 slice ginger
• ½ bay leaf
• 1 garlic clove, sliced
• 1 pinch mild, ground chilli
• 1 piece lemon peel
• 1 thyme branch
• mill salt and black pepper
• 2 bis 3 tablespoons mild white wine vinegar
• 1 level tablespoon sugar
• 80g courgette
• 80g aubergine
• ¼ red pepper
• 80g small cherry tomatoes
• 100g Bonifaz Pepper
• 50 ml heated stock
• 100g natural joghurt
• 2 tablespoons freshly chopped basil
• basil leaves to garnish