(Pepper mousse - Our recipe)

Time: preparation: 30 minutes ........ plus cooling time ........ cooking: 15 minutes 700 g (1 2/3 lb) frozen red peppers 150 g (5 1/2 oz) low-fat yoghurt 24 g (1 oz) jelly 500 ml (16 fl oz - 2 C) vegetable stock 2 egg whites 4 tablespoons dried chives Salt medium difficulty recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

You have to choose grilled and skinned, frozen red peppers. Thaw 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 retire very well. When they are cold, purée them together with yoghurt in a blender until smooth.
Meanwhile soak jelly in cold water for almost 15-20 minutes and prepare vegetable stock. Let the stock cool lightly, squeeze jelly and melt in the warm stock, stirring. When cold, add the stock 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.
Season to taste egg whites with salt and whip them very well until stiff; fold them 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. But the best thing would be to prepare it the day before and let it chill overnight.
Turn it out on a serving platter.

Note
You can serve this mousse in a lot of different ways. It can accompany, as a particular side dish, meat or fish courses especially in summer when cold dishes are prefered. You can prepare it for a buffet and serve it cut into slices; 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 you obtain for garnishing gourmet dishes!

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".