Gastronomixs

Sweet pepper mousse

Creation by Roy de Gier, student at Cas Spijkers Academie, Boxmeer, the Netherlands.

Sweet pepper mousse

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Ingredients

250

g

red sweet pepper coulis

250

g

whipping cream

5

leaves

gelatine

 

 

salt and pepper

Preparation method

  • First, make a sweet pepper coulis by puréeing the sweet pepper in a blender and then straining it.
  • Measure 250g of the coulis.
  • Soak the gelatine in cold water.
  • Beat the whipping cream until it has the consistency of yoghurt.
  • Heat a little of the sweet pepper coulis and dissolve the soaked gelatine in it.
  • Add to the rest of the sweet pepper coulis and then chill over ice water.
  • Mix this first with a little of the cream before folding in the rest.
  • Season with salt and pepper.
  • Pour the mousse into a silicone mould and place in the freezer.
  • When the mousse is fully frozen, it will be easy to turn out of the mould. It can then be thawed in the refrigerator.
  • Garnish with sweet pepper tops.

Serving suggestions

  • To make the sweet pepper coulis, you can also use roasted peppers from a jar.
  • You can also make the mousse from sweet peppers in colours other than red.
  • To vary the taste, you can add other flavours or ingredients to the coulis.
  • If you do not have a silicone mould, you can let the mousse set in any other desired form.

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