Green Pepper Mousse Recipes

GREEN PEPPER MOUSSE

Steps:

• Saute peppers and celery or fennel in butter until tender, but not brown, about 15 minutes.
• Place onion, gelatin, lemon juice and boiling water in a blender or food processor and process for about 10 seconds (results will be smoother if you use a blender). Add cooked peppers, celery or fennel and dill and blend until the mixture is uniformly pureed.
• Add the mayonnaise and blend until the mixture is smooth. Stir in the yogurt. Season to taste with salt and pepper.
• Pour into a four-cup mold and chill at least six hours.
• Unmold and serve garnished with fresh tomatoes, olives and sprigs of dill, or make a sauce by pureeing seeded, chopped fresh tomatoes. Season the sauce with salt and pepper and a few drops of lemon juice.

ROASTED RED PEPPER MOUSSE

Steps:

• Heat the oil in a saute pan and gently cook the garlic and onions until soft. Add the red peppers, 2/3 cup/150 ml of the stock and the tomato paste. Season with salt, black pepper and piment d'espelette. Simmer until the vegetables are tender and the liquid has completely evaporated. Puree with an immersion blender and transfer to a metal or glass bowl.
• Stir the gelatin into the remaining stock in a small saucepan and heat, stirring to dissolve. Mix it well into the puree. Set the mixture on a bed of ice and cool until the mixture mounds when dropped from a spoon. Check the seasonings, adding lemon for acidity if needed. (The mixture should be highly seasoned because the cream, once added, will dilute the taste a bit.)
• Whip the cream and gently fold it in. Pour the mixture into a mold, cover and chill until serving, at least 4 hours.

PIQUILLO PEPPER MOUSSE

Steps:

• Place in food processor the peppers, basil, garlic, lemon juice and the salt. Puree until smooth.
• Sprinkle the gelatin over the water in a small saucepan and let sit for about 1 minute. Heat over low heat until the gelatin is dissolved, stirring occasionally. Remove from the heat and stir 1/4 of the pepper puree into the gelatin mixture. Fold the gelatin into the remaining pepper puree.
• Beat the heavy cream to the soft peak stage. Fold this into the pepper puree. Spoon mousse into a serving bowl and refrigerate, covered, for at least 2 hours.
• Serve with pita chips.

RED PEPPER MOUSSE

Steps:

• Melt butter in skillet over low heat. Add bell peppers and garlic; cook covered until tender, about 10 minutes. Process with basil in food processor until smooth.
• Sprinkle gelatin over the water in small saucepan; let soften 5 minutes. Cook over low heat, stirring constantly, until completely dissolved.
• Combine bell pepper puree, gelatin, vinegar, sugar, salt, and pepper in large bowl; let cool to room temperature. Whip cream until stiff. Gently fold into bell pepper mixture.
• Spoon into lightly oiled 4-cup mold. Cover with plastic wrap; chill until firm, 4 hours or overnight.
• Uncover mousse; invert onto serving platter. Gently lift off mold. Garnish with fresh basil. Serve cold with crackers.