Red Pepper Mousse Recipe

Name: Red Pepper Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 4 red bell peppers, roasted, peeled, seeded, cut into 1-inch strips (about 1-3/4 lbs.); 1 garlic clove, crushed; 1/2 teaspoon dried basil; 1 (1/4 ounce) envelope unflavored gelatin; 1/2 cup cold water; 1 tablespoon white wine vinegar; 1 teaspoon sugar; 1/4 teaspoon salt; 1/8 teaspoon fresh ground pepper; 1 cup heavy cream; fresh basil (to garnish)

Servings: persons

1 tablespoon unsalted butter
4 red bell peppers, roasted, peeled, seeded, cut into 1-inch strips (about 1-3/4 lbs.)
1 garlic clove, crushed
1/2 teaspoon dried basil
1 (1/4 ounce) envelope unflavored gelatin
1/2 cup cold water
1 tablespoon white wine vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1 cup heavy cream
fresh basil (to garnish)

1
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.
2
Sprinkle gelatin over the water in small saucepan; let soften 5 minutes. Cook over low heat, stirring constantly, until completely dissolved.
3
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.
4
Spoon into lightly oiled 4-cup mold. Cover with plastic wrap; chill until firm, 4 hours or overnight.
5
Uncover mousse; invert onto serving platter. Gently lift off mold. Garnish with fresh basil. Serve cold with crackers.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 4 red bell peppers, roasted, peeled, seeded, cut into 1-inch strips (about 1-3/4 lbs.), 1 garlic clove, crushed, 1/2 teaspoon dried basil, and more.

Yes, Red Pepper Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Red Pepper Mousse

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