Sweet pepper solid mousse
( Spuma solida di peperoni )

Recipe for bell pepper mousse

Preparation and cooking

• - Thaw sweet peppers in a non-stick frying pan over a very low heat with a little water, chives and a pinch of salt.
  Let cooking juice reduce very well.
  When they are cold, purée them together with yoghurt in a blender until smooth.
• - Meanwhile soak gelatin sheets in cold water for almost 15-20 minutes and prepare vegetable broth.
  Let your stock cool.
• - Squeeze gelatin sheets and melt them in warm broth, stirring.
• - When cold, add broth to pepper-and-yogurt mixture.
• - Line up a plum cake mould with transparent kitchen film and let its edges overlap.
  In this way you'll be able to turn out your mousse easily.
• - Add a pinch of salt to the egg whites.
• - Whip egg whites very well until stiff.
• - Fold whipped egg whites into the mixture, stirring with a wooden spoon, in circular movements from the bottom upwards.
• - Pour your mixture into the mould.
  Level the surface with a wooden spoon and chill in the refrigerator for almost 6 hours.

Just before serving

• - Turn it out on a serving platter.
• - Your sweet pepper mousse is ready!

Note

Tips

• - You have to choose grilled and skinned, frozen red sweet peppers.
• - The best thing would be to prepare bell pepper mousse the day before and let it chill overnight.

Menu planning

• You can serve this mousse in a lot of different ways.
• - It can accompany, as a particular side dish, meat or fish dishes especially in summer when cold dishes are preferred.
• - You can prepare it for a buffet and serve cut into slices. Perfect choice because it's easy to eat.
• - You can cube it and garnish turkey or chicken or fish salads or you can use these cubes for serving chicken galantine.
• - You can also cut it into very thin slices and make tasty canapés.
• - You can pour your mixture into individual little moulds and use the little mousse to garnish gourmet dishes!

Healthy eating

• - As you can see reading butrition facts of bell pepper mousse, it is a low-calorie recipe. Besides it's poor in fat and sugars. Ideal foe every diet!

Loretta