Roasted Red Pepper Mousse Recipes

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.

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.

ROASTED RED PEPPER AND GOAT CHEESE DIP

Steps:

• To roast peppers:.
• Slice peppers in half, place cut side up on pan and drizzle with 2 tbsp of olive oil, sprinkle with salt.
• Roast in oven at 375°F until skin blisters. Remove from oven, cool and peel off skin.
• To make dip:.
• Place the red peppers, garlic and cheese in a food processor.
• Pulse until smooth.
• Add olive oil, chopped basil, oregano, rosemary, salt and pepper and pulse until well blended.
• Place in a serving bowl; stir to make sure that the dip is homogenized.
• Cover and refrigerate for 2 hours.

MARINATED ROASTED RED PEPPERS

Steps:

• Set an oven rack about 4 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place bell peppers, skin side-up, on the prepared baking sheet.
• Broil peppers in the preheated oven until skin is blistered and blackened, 15 to 20 minutes.
• Remove peppers from the oven and immediately transfer to a plastic or paper bag, seal, and set aside for 20 minutes. Peel off blackened skin and cut peppers into 1/2-inch strips.
• Combine olive oil, garlic, balsamic vinegar, salt, basil, and seasoned pepper in a wide-mouth jar and shake until marinade is well blended. Place pepper slices into the jar, shake, and refrigerate until fully cooled and flavors have melded, 3 hours to overnight.

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.

PUMPKIN SOUP WITH RED PEPPER MOUSSE

Steps:

• Make mousse:
• Purée peppers, oil, vinegar, paprika, and salt in a blender or food processor until very smooth.
• Sprinkle gelatin over water in a 1-quart heavy saucepan and let stand 2 minutes to soften. Heat mixture over low heat, stirring, just until gelatin is dissolved. Remove from heat and whisk in pepper purée 1 tablespoon at a time.
• Beat cream in a bowl with an electric mixer at medium speed until it just holds soft peaks. Fold in pepper mixture gently but thoroughly, then cover surface of mousse with plastic wrap and chill until set, at least 2 hours.
• Make soup while mousse chills:
• Cook carrots, onion, garlic, and bay leaf in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 5 to 6 minutes. Add pumpkin, salt, cumin, and pepper and cook, stirring occasionally, until pumpkin begins to soften around edges, about 15 minutes. Stir in broth and water and bring to a boil, then reduce heat and simmer, covered, until vegetables are very tender, 35 to 45 minutes. Discard bay leaf.
• Blend soup in batches in cleaned blender until smooth (use caution when blending hot liquids), transferring to a bowl.
• Just before serving, return soup to pot and reheat over low heat. Ladle soup into bowls and top each serving with 1 1/2 tablespoons mousse.