Red Pepper Mousse In Endive Recipes

ROASTED RED PEPPER MOUSSE

Steps:

• Heat the oil in a saute pan and gently cook the garlic and onions until soft. Add the red peppers, 2/3 cup/150 ml of the stock and the tomato paste. Season with salt, black pepper and piment d'espelette. Simmer until the vegetables are tender and the liquid has completely evaporated. Puree with an immersion blender and transfer to a metal or glass bowl.
• Stir the gelatin into the remaining stock in a small saucepan and heat, stirring to dissolve. Mix it well into the puree. Set the mixture on a bed of ice and cool until the mixture mounds when dropped from a spoon. Check the seasonings, adding lemon for acidity if needed. (The mixture should be highly seasoned because the cream, once added, will dilute the taste a bit.)
• Whip the cream and gently fold it in. Pour the mixture into a mold, cover and chill until serving, at least 4 hours.

SMOKED TROUT AND AVOCADO MOUSSE IN ENDIVE

Steps:

• Pulse avocado with lemon juice until smooth. Season with salt and pepper. Transfer mousse to a pastry bag fitted with a small round tip. Pipe mousse into endive and flake trout onto them. Garnish with scallion.

AVOCADO ENDIVE CUPS WITH SALSA

Steps:

• In a small bowl, combine red peppers, fennel, olives, oil and cilantro; stir in 1/4 teaspoon each salt and pepper., In another bowl, mash avocados with a fork. Stir in lime juice, jalapeno, green onion, garlic, cumin, pepper sauce and the remaining salt and pepper. Stir in tomatoes., Spoon about 1 tablespoon avocado mixture onto each endive leaf; top each with about 1 tablespoon pepper mixture. Sprinkle with fennel fronds.

RED PEPPER MOUSSE

Steps:

• Put the peppers, garlic, thyme, salt and pepper in a nonstick skillet. Sprinkle with the vinegar, partly cover and cook over medium-low heat until the peppers are tender but not soft, about 25 minutes.
• Puree the mixture in a food processor or blender until smooth. Strain through a sieve lined with cheesecloth. Fold in the yogurt cheese. Season with salt and pepper to taste. This mousse can be stored in the refrigerator in a closed container for up to 3 days. Serve with grilled bread or as a base for pasta salad.

RED PEPPER MOUSSE

Steps:

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

RED-PEPPER MOUSSE

Steps:

• Char the peppers over an open flame or under the broiler until the skin blisters and turns black on all sides, about 5 minutes. Transfer the peppers to a paper bag, close and set aside until the peppers are tender, 15 to 20 minutes. Split each pepper lengthwise, lay it flat and use a sharp knife to lift off the skin and remove the veins and seeds. Do not rinse the peppers.
• Put the peppers, salt, pepper, yogurt and ricotta into a food processor and process until smooth.
• 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. Soften the gelatin in 1 tablespoon of tepid water and stir into the warmed portion of the puree. Continue stirring for 5 minutes, until the gelatin is completely dissolved and the puree has cooled slightly, then stir in the remaining unheated puree. Place in the food processor and process briefly to combine well.
• Put the mousse into a clean bowl, cover and refrigerate for 2 to 3 hours until firm.

ENDIVE LEAVES WITH ROASTED RED BELL PEPPER SALSA

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop peppers.
• Mix fennel, olives, oil, vinegar, rosemary, garlic and peppers in medium bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Arrange endive leaves on platter. Spoon 1 tablespoon salsa onto each endive leaf and serve.

RED AND WHITE ENDIVE SALAD

Steps:

• Whisk together vinegar, shallot, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl, then add oil in a slow stream, whisking until combined.
• Just before serving, add endives and herbs, tossing to coat.