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Red Bell Pepper Mousse Recipe

 


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recipe is ready in > 2 hrs Ready in: > 2 hrs
recipe difficulty 3/5 Difficulty:   3 (1=easiest :: hardest=5)

Serves/Makes:   6

  

Ingredients:
2 pounds red bell peppers
1 teaspoon unflavored gelatin
2 tablespoons water
1 1/2 tablespoon fresh lemon juice
Salt and pepper
1 cup whipping cream, whipped to soft peaks

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Directions:

Charbroil peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel and seed. Rinse if necessary. Quarter peppers. Puree in processor. Strain through fine sieve. Sprinkle gelatin over water in small bowl. Bring 1 cup pepper puree (reserve any remainder for another use), lemon juice, salt and pepper to simmer in heavy medium saucepan. Add gelatin mixture and stir until dissolved.

Transfer to large bowl. Refrigerate until pepper mixture is thickened but not firm, stirring occasionally, about 1 hour. Fold in whipped cream. Divide evenly among six 1/2 cup souffle' molds. Refrigerate until firm, about 3 hours.

This recipe from CDKitchen for Red Bell Pepper Mousse serves/makes 6

Recipe ID: 7984

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