Loretta Sebastiani

Loretta Sebastiani
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Sweet pepper solid mousse
( Spuma solida di peperoni )

Our original home cooking

Sweet pepper mousse is an exclusive recipe of mine. It is made ​​with few ingredients and is very low in calories and fat. It 's special to garnish and accompany summer recipes. But it can be a good choice for a buffet in every season since it is made with frozen peppers. Other ideas for cooking vegetables?

difficulty: medium

time: preparation: 30 minutes
plus cooling time
cooking: 15 minutes
total: 45 minutes

calories: 27 (kCal)

Ingredients / Serves 10

  • 700g (1 1/2 pound) frozen red peppers
  • 150g (5 1/3 ounces) low-fat yoghurt
  • 24g (1 ounce) gelatin sheets
  • 500ml (1 pint- 2 cups) vegetable broth
  • 2 egg whites
  • 2 tablespoons dried chives
  • Salt
medium difficulty recipe
preparation: 30 minutes
plus cooling time
cooking: 15 minutes
total: 45 minutes
How many calories in a serving?
Calories: 27 (kcal) 2 % - 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

Download free PDF version (175 download).

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!



  • - 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!