Red Pepper Mousse in Endive Recipe

Name: Red Pepper Mousse in Endive
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 3/4 cup minced onions; 1 garlic clove, minced fine; 3 red peppers, cut into small dice; 1 cup chicken stock; Pinch saffron threads, crushed; 2 tablespoons tomato paste; Salt; Freshly ground white pepper; 1 tablespoon powdered gelatin; 1/4 cup white wine; 3/4 cup heavy cream, whipped; 30 endive spears; Red pepper, slivered, for garnish

Servings: persons

2 tablespoons vegetable oil
3/4 cup minced onions
1 garlic clove, minced fine
3 red peppers, cut into small dice
1 cup chicken stock
Pinch saffron threads, crushed
2 tablespoons tomato paste
Salt
Freshly ground white pepper
1 tablespoon powdered gelatin
1/4 cup white wine
3/4 cup heavy cream, whipped
30 endive spears
Red pepper, slivered, for garnish

1
Saute the onions and garlic in the oil until golden.
2
Add the diced peppers, stock, saffron, tomato paste, salt and pepper, to taste.
3
Simmer until all ingredients are tender and liquid is reduced by half.
4
Bloom the gelatin in the wine.
5
Puree the red pepper mixture in a blender.
6
Add the bloomed gelatin while the red pepper mixture is still hot and blend to combine all ingredients well.
7
Cool the mixture over an ice bath until it mounds when dropped from a spoon.
8
Fold the whipped cream into the mixture.
9
Transfer the mousse to a pastry bag fitted with a round tip.
10
Pipe the mousse into the endive spears and garnish with a sliver of red pepper.

399

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 14 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 3/4 cup minced onions, 1 garlic clove, minced fine, 3 red peppers, cut into small dice, and more.

Yes, Red Pepper Mousse in Endive 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 in Endive

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