GREEN PEPPER MOUSSE

Green Pepper Mousse image

Provided by Florence Fabricant

Time 6h20m

Yield Six or more servings

Number Of Ingredients 12

Previous Next

Ingredients

6 green peppers, about two pounds, seeded and chopped
1/2 cup chopped celery or fennel
2 tablespoons butter
1 small onion, sliced
1 envelope unflavored gelatin
2 tablespoons fresh lemon juice
1/4 cup boiling water
3 tablespoons minced fresh dill
3/4 cup mayonnaise, preferably homemade
1/4 cup plain yogurt
Salt and freshly-ground pepper
Fresh tomatoes, imported black olives and dill sprigs for garnish

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.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 20 grams, Carbohydrate 8 grams, Fat 27 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 540 milligrams, Sugar 4 grams, TransFat 0 grams