ROASTED RED PEPPER MOUSSE
This is very good with the Cauliflower Salad on the side for crunch.
Provided by Food Network
Categories appetizer
Time 4h55m
Yield 6 servings
Number Of Ingredients 11
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.
RED PEPPER MOUSSE
From "A Crowd Pleaser", Good Food Magazine, December 1986. Served cold with some savory crackers, this is an elegant addition to your cocktail party buffet table. Preparation time does not include chilling time. This can be made ahead and chilled overnight, which leaves you time on the day of the party to prepare your hot hors d'oeuvres.
Provided by JackieOhNo
Categories Spreads
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 68.3, Fat 6.3, SaturatedFat 3.9, Cholesterol 22.3, Sodium 43.7, Carbohydrate 2.6, Fiber 0.6, Sugar 1.5, Protein 1
RED PEPPER MOUSSE
Provided by Molly O'Neill
Categories weekday, condiments, dips and spreads
Time 40m
Yield Four servings
Number Of Ingredients 7
Steps:
- Put the peppers, garlic, thyme, salt and pepper in a nonstick skillet. Sprinkle with the vinegar, partly cover and cook over medium-low heat until the peppers are tender but not soft, about 25 minutes.
- Puree the mixture in a food processor or blender until smooth. Strain through a sieve lined with cheesecloth. Fold in the yogurt cheese. Season with salt and pepper to taste. This mousse can be stored in the refrigerator in a closed container for up to 3 days. Serve with grilled bread or as a base for pasta salad.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 361 milligrams, Sugar 8 grams
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