RED-PEPPER MOUSSE

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Red-Pepper Mousse image

Provided by Molly O'Neill

Categories     appetizer

Time 3h30m

Yield One and one-half cups

Number Of Ingredients 6

2 large, sweet red bell peppers
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon low-fat, plain yogurt
3 tablespoons skim-milk ricotta cheese
2 1/2 teaspoons unflavored gelatin

Steps:

  • Char the peppers over an open flame or under the broiler until the skin blisters and turns black on all sides, about 5 minutes. Transfer the peppers to a paper bag, close and set aside until the peppers are tender, 15 to 20 minutes. Split each pepper lengthwise, lay it flat and use a sharp knife to lift off the skin and remove the veins and seeds. Do not rinse the peppers.
  • Put the peppers, salt, pepper, yogurt and ricotta into a food processor and process until smooth.
  • In a small saucepan, heat 1/2 cup of the puree over low heat until it is hot, but not boiling, and remove from the heat. Soften the gelatin in 1 tablespoon of tepid water and stir into the warmed portion of the puree. Continue stirring for 5 minutes, until the gelatin is completely dissolved and the puree has cooled slightly, then stir in the remaining unheated puree. Place in the food processor and process briefly to combine well.
  • Put the mousse into a clean bowl, cover and refrigerate for 2 to 3 hours until firm.

Nutrition Facts : @context http, Calories 89, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 3 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 322 milligrams, Sugar 5 grams

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