Red-Pepper Mousse

1. 1

   Char the peppers over an open flame or under the broiler until the skin blisters and turns black on all sides, about 5 minutes.

2. 2

   Transfer the peppers to a paper bag, close and set aside until the peppers are tender, 15 to 20 minutes.

3. 3

   Split each pepper lengthwise, lay it flat and use a sharp knife to lift off the skin and remove the veins and seeds.

4. 4

   Do not rinse the peppers.

5. 5

   Put the peppers, salt, pepper, yogurt and ricotta into a food processor and process until smooth.

6. 6

   In a small saucepan, heat 1/2 cup of the puree over low heat until it is hot, but not boiling, and remove from the heat.

7. 7

   Soften the gelatin in 1 tablespoon of tepid water and stir into the warmed portion of the puree.

8. 8

   Continue stirring for 5 minutes, until the gelatin is completely dissolved and the puree has cooled slightly, then stir in the remaining unheated puree.

9. 9

   Place in the food processor and process briefly to combine well.

10. 10

    Put the mousse into a clean bowl, cover and refrigerate for 2 to 3 hours until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.