Bavarois de Poivrons Rouges (Mousse of Red Peppers)

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Name: Bavarois de Poivrons Rouges (Mousse of Red Peppers)
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8
Cuisine: French
Ingredients: 1/2 Onion Finely Chopped; 50ml Olive oil; 2 Roma Tomatoes Seeded and finely chopped; 5 red peppers Seeded and finely chopped; 4 Gelatine Leaves Vegetarian; 100ml White wine vinegar; 1 teaspoon Raspberry Vinegar; 1 teaspoon Cayenne pepper; 400ml Heavy whipping cream

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INGREDIENTS

1/2 Onion ; Finely Chopped
50ml Olive oil
2 Roma Tomatoes ; Seeded and finely chopped
5 red peppers ; Seeded and finely chopped
4 Gelatine Leaves ; Vegetarian
100ml White wine vinegar
1 teaspoon Raspberry Vinegar
1 teaspoon Cayenne pepper
400ml Heavy whipping cream

Servings

INSTRUCTIONS

Preparing the Mousse

In a large pan, sweat the onion in olive oil for 5 minutes. Add the tomatoes and red peppers. Season with salt and pepper and cook on a medium heat for about 8 minutes, covered with a lid.

Spoon out 100ml of the juices that the peppers and tomatoes have released (I usually make this up to about 200ml with white wine to give more jelly) Strain into a bowl, reserving for the jelly. Cook the vegetables for a further 20 minutes without the lid. All the moisture will have evaporated. Add the softened gelatine leaves and stir until dissolved. Cool down the pulp a little, then puree and force through a sieve or mouli-légumes.

Mix the 2 vinegars in small pan and boil to reduce by two-thirds in volume. Add to the puree. Taste, then add salt and cayenne pepper. Cool down completely to room temperature.

Whip the cream in a bowl until firm and fold delicately into the puree. Taste and adjust seasoning.

Place the pastry ring over a flat serving plate and pour in the mousse. Smooth the top with a palette knife and refrigerate for a minimum of 4 hours to set.

Preparing the Jelly and Julienne of Peppers.

Bring the reserved juice to the boil and dissolve the single leaf of gelatine in it. Allow to cool down.

Cut the pepper into fine julienne strips 3mm thick, Season with salt and pepper and reserve.

Finishing the Dish

Scatter the julienne strips over the mousse and pout the jelly over. Refrigerate. (If you make up the jelly to about 200ml it should be enough to cover the whole mousse.)

Serving

Loosen the mousse from the ring with the blade of a warm knife and lift the ring off.

NOTES

Can be served with a raw Tomato Coulis.

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Bavarois de Poivrons Rouges (Mousse of Red Peppers)

1/2 Onion Finely Chopped
50ml Olive oil
2 Roma Tomatoes Seeded and finely chopped
5 red peppers Seeded and finely chopped
4 Gelatine Leaves Vegetarian
100ml White wine vinegar
1 teaspoon Raspberry Vinegar
1 teaspoon Cayenne pepper
400ml Heavy whipping cream

Preparing the Mousse

In a large pan, sweat the onion in olive oil for 5 minutes. Add the tomatoes and red peppers. Season with salt and pepper and cook on a medium heat for about 8 minutes, covered with a lid.
Spoon out 100ml of the juices that the peppers and tomatoes have released (I usually make this up to about 200ml with white wine to give more jelly) Strain into a bowl, reserving for the jelly. Cook the vegetables for a further 20 minutes without the lid. All the moisture will have evaporated. Add the softened gelatine leaves and stir until dissolved. Cool down the pulp a little, then puree and force through a sieve or mouli-légumes.
Mix the 2 vinegars in small pan and boil to reduce by two-thirds in volume. Add to the puree. Taste, then add salt and cayenne pepper. Cool down completely to room temperature.
Whip the cream in a bowl until firm and fold delicately into the puree. Taste and adjust seasoning.
Place the pastry ring over a flat serving plate and pour in the mousse. Smooth the top with a palette knife and refrigerate for a minimum of 4 hours to set.

Preparing the Jelly and Julienne of Peppers.

Bring the reserved juice to the boil and dissolve the single leaf of gelatine in it. Allow to cool down.
Cut the pepper into fine julienne strips 3mm thick, Season with salt and pepper and reserve.

Finishing the Dish

Scatter the julienne strips over the mousse and pout the jelly over. Refrigerate. (If you make up the jelly to about 200ml it should be enough to cover the whole mousse.)

Serving

Loosen the mousse from the ring with the blade of a warm knife and lift the ring off.

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Nutrition

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Serving Size: 1 Serving (79g)
Recipe Makes: 8 Servings

Calories: 26
Calories from Fat: 2 (8%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 3.2mg		0 %
Potassium 162mg		4 %
Total Carbohydrate 4.8g		1 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 3.2g
Protein 0.8g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 26

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