Remove the stems and seeds from the peppers and cut into small cubes. Finely chop the shallot and sauté in hot olive oil together with the diced peppers. Deglaze with white wine, add chicken stock, season with salt, pepper and thyme and simmer until the liquid has evaporated. Puree with a hand blender and strain. Heat the mixture again briefly and stir in the cold butter. Soak gelatine in cold water, squeeze out and add. Flavor with lemon juice and garlic and fold in whipped cream. Chill. Use a spoon dipped in hot water to make dumplings and place them decoratively on chilled plates. Garnish with fresh thyme.
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