Paprika Curry Sauce

For the bell pepper curry sauce, wash the peppers, quarter, seed and place skin side up on a baking sheet. Roast under the preheated broiler on the second rack from the top for 6-8 minutes, until the skin turns black and blisters.

Remove the bell pepper quarters from the oven, cover with a wet tea towel, let cool slightly, remove the skin, chop and puree finely in a blender or with a hand blender.

Now add the curry, mascarpone, crème fraîche and a little juice and zest of a lemon and season the paprika-curry sauce with pepper and salt.

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