Sweet pepper mousseline

Sweet pepper mousseline

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red sweet peppers



large onion, minced



garlic, finely chopped



olive oil



chicken stock



single cream

Preparation method

  • Place the sweet peppers under the oven grill or salamander grill, or heat the skin with a kitchen blowtorch.
  • When the skin is charred and black, you can remove it.
  • Heat the olive oil in a pan, and fry the sweet pepper briefly.
  • Add the thinly sliced onion and garlic, and season with salt and pepper.
  • Add the chicken stock and cook until the sweet pepper is done.
  • Purée in the blender and add cream. Determine the desired creaminess and consistency.
  • Use immediately or refrigerate until use.

Serving suggestions

  • As a component in a savoury dish, e.g. with aubergine, fennel, tuna or artichoke.
  • As a basic ingredient for further preparation, e.g. in a mousse.

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