Ratatouille with lemon chantilly (verrine de ratatouille Niçoise chantilly citron)


- by Gabriel Gaté



Stage 4: Nice/Nice This recipe is from the Nice/Riviera region. Popular both in France and around the world, ratatouille is a speciality of the Mediterranean city of Nice.

Chilling time 1 hour


80 ml (⅓ cup) olive oil
1 small onion, diced
1 tbsp chopped thyme
1 clove garlic chopped
1 red capsicum, diced or sliced
1 green capsicum, diced or sliced
1 medium eggplant, diced or sliced
1 medium zucchini, diced or sliced
freshly ground pepper
3 tomatoes
1 cup crème fraîche
½ lemon, juiced
2 tbsp diced, pitted black olives
6 Niçoise olives (small, like Ligurian olives)


Heat the olive oil in a pan. Add the onion and thyme and stir on medium heat for 2 minutes. Stir in the chopped garlic, add the red and green capsicums and cook for a few minutes. Add the eggplant, stir for a few minutes, then add the zucchini. Stir well and season with salt and pepper.

Halve the tomatoes and squeeze out the seeds. Discard the tomato seeds, dice the flesh and add to the other vegetables. Stir well and simmer for about 15 minutes or until the vegetables are soft. Transfer to a bowl, allow to cool and refrigerate when cold.

Season the crème fraîche with salt and pepper and whip until almost firm. Add the lemon juice and continue whipping until firm.

Transfer the ratatouille into 6 glasses. Top with diced black olives, pipe the cream on top and garnish with an olive.

SBS cook’s notes
This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.

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