Piquillo Pepper Mousse

1. 1

   Place in food processor the peppers, basil, garlic, lemon juice and the salt. Puree until smooth.

2. 2

   Sprinkle the gelatin over the water in a small saucepan and let sit for about 1 minute. Heat over low heat until the gelatin is dissolved, stirring occasionally. Remove from the heat and stir 1/4 of the pepper puree into the gelatin mixture. Fold the gelatin into the remaining pepper puree.

3. 3

   Beat the heavy cream to the soft peak stage. Fold this into the pepper puree. Spoon mousse into a serving bowl and refrigerate, covered, for at least 2 hours.

4. 4

   Serve with pita chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.