Recipe courtesy of Garde Manger
Red Pepper Mousse in Endive
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- Level: Easy
- Total: 1 hr 10 min
- Prep: 25 min
- Cook: 45 min
- Yield: 30 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 185
- Total Fat
- 12 g
- Saturated Fat
- 6 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 8 g
- Sugar
- 4 g
- Protein
- 5 g
- Cholesterol
- 31 mg
- Sodium
- 760 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 25 min
- Cook: 45 min
- Yield: 30 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 185
- Total Fat
- 12 g
- Saturated Fat
- 6 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 8 g
- Sugar
- 4 g
- Protein
- 5 g
- Cholesterol
- 31 mg
- Sodium
- 760 mg
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.
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