Spuma solida di peperoni
Sweet pepper solid mousse
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- 700g (1 1/2 pound) frozen red peppers
- 150g (5 1/3 ounces) low-fat yoghurt
- 24g (1 ounce) gelatine leaves
- 500ml (1 pint- 2 cups) vegetable broth
- 2 egg whites
- 2 tablespoons dried chives
- Salt
- Time:
preparation: 30 minutes
plus cooling time
cooking: 15 minutes
total: 45 minutes - Difficulty:
medium difficulty recipe - Nutrition Facts (amount per serving):
Calories: 27 (kCal) 2 % GDA (*) - 113 (kJ)
Protein: 2.3 (g) 5 % GDA
Total fat: 0.2 (g) 1 % GDA
Total carbohydrate: 4.0 (g) 2 % GDA
Sugars: 4.0 (g) 5 % GDA
You have to choose grilled and skinned, frozen red sweet peppers.
Thaw the 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 gelatine leaves in cold water for almost 15-20 minutes and prepare vegetable broth.
Let the stock cool.
Squeeze the gelatine leaves
and melt them in the warm broth, stirring.
When cold, add the broth to pepper-and-yogurt mixture.
Line up a plum cake mould with transparent kitchen film and let the 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 the egg white very well until stiff.
Fold the whippef egg whites into the mixture, stirring with a wooden
spoon, in circular movements from the bottom upwards.
Pour the mixture into the mould.
Level the surface with a wooden spoon and chill in the refrigerator for almost 6 hours.
The best thing would be to prepare it the day before and let it chill overnight.
Turn it out on a serving platter.
Your sweet pepper mousse is ready!
Note
- You can serve this mousse in a lot of different ways.
- - It can accompany, as a particular side dish, meat or fish main 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 it.
- - 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 the mixture into individual little moulds and use the little mousse to garnish gourmet dishes!
The author Loretta Sebastiani lives in Italy (IT)
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