Harlequin chilled vegetable creams

For vegetarian friends and everyone else: a fresh, wholesome, easy summer idea. Choose favourite colourful vegetables for a lovely effect.
INGREDIENTS FOR 2 PEOPLE
Creams
2 carrots
3 courgettes
1 fennel bulb
4 purple Vitelotte potatoes
2 tomatoes
Salt and pepper
Extra virgin olive oil
Herb oil
Basil
Extra virgin olive oil
Pepper and salt
I wash, peel and prepare vegetables.

I steam to retain vitamins and flavour rather than losing them in water, using a pan with 4 fingers’ depth of water and a raised steaming rack.

I add chopped vegetables except tomatoes, cover and cook about 20 minutes, checking doneness.

Meanwhile, I peel and chop tomatoes.

I put in a blender.

I purée and cook in a saucepan with oil, pepper and salt about ten minutes until thick, then cool in a bowl.

I blend cooked vegetables separately, starting with courgettes, oil, salt and pepper. Thin with cooking liquid from the steaming pan if needed.

It should be a creamy sauce.

I wash blender, then blend potatoes with cooking liquid, salt, pepper and oil.

Do not overblend or they become gluey.

I blend carrots.

A sauce forms.

I do the same with fennel, keeping all creams in separate bowls to cool.

For a first course, I use larger glasses; for a starter, Martini glasses work.

I add a first layer about 1 cm thick, choosing the colour order.

I gently layer other creams, keeping distinct.

I blend basil, oil, pepper and salt.

An aromatic oil forms.

I drizzle on tomato sauce and decorate with basil.

Serve chilled creams with toast, crunchy taralli or flat puff pastry bites.

Dip your spoon through all layers: acidic tomato complements the delicate sweetness of other creams. Easy and worth trying; let me know whether you enjoyed it.