Recipe courtesy of Garde Manger
Save Recipe Print
Total:
1 hr 10 min
Active:
25 min
Yield:
30 pieces
Level:
Easy

Ingredients

Directions

Saute the onions and garlic in the oil until golden. Add the diced peppers, stock, saffron, tomato paste, salt and pepper, to taste. Simmer until all ingredients are tender and liquid is reduced by half. Bloom the gelatin in the wine.

Puree the red pepper mixture in a blender. Add the bloomed gelatin while the red pepper mixture is still hot and blend to combine all ingredients well. Cool the mixture over an ice bath until it mounds when dropped from a spoon. Fold the whipped cream into the mixture. Transfer the mousse to a pastry bag fitted with a round tip. Pipe the mousse into the endive spears and garnish with a sliver of red pepper.

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Thai Red Curry Mussels

Recipe courtesy of Bobby Flay

Red Beans and Rice

Recipe courtesy of Robert Irvine

Chicken with Roasted Peppers

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Roasted Red Pepper Mousse

Recipe courtesy of Laura Calder

Red Cabbage-Endive Salad

Recipe courtesy of Food Network Kitchen

Skewered Lamb with Rioja Red Wine Vinaigrette and Endive Salad with Blue Cheese, Serrano Ham and Pears

Recipe courtesy of Bobby Flay

Stuffed Belgian Endive

Recipe courtesy of Melissa d'Arabian

Curly Endive Salad

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.