Piquillo Pepper Mousse

Name: Piquillo Pepper Mousse
Ingredients: 15 ounces piquillo peppers, drained well; 3 tablespoons coarsely chopped fresh basil; 2 garlic cloves; 1/2 tablespoon fresh lemon juice; 1 teaspoon salt; 1 teaspoon unflavored gelatin; 2 tablespoons cold water; 2/3 cup heavy cream

8 ingredients

4 steps

Ingredients

15 ounces piquillo peppers, drained well
3 tablespoons coarsely chopped fresh basil
2 garlic cloves
1/2 tablespoon fresh lemon juice
1 teaspoon salt
1 teaspoon unflavored gelatin
2 tablespoons cold water
2/3 cup heavy cream

Directions

1

Place in food processor the peppers, basil, garlic, lemon juice and the salt. Puree until smooth.
2

Sprinkle the gelatin over the water in a small saucepan and let sit for about 1 minute. Heat over low heat until the gelatin is dissolved, stirring occasionally. Remove from the heat and stir 1/4 of the pepper puree into the gelatin mixture. Fold the gelatin into the remaining pepper puree.
3

Beat the heavy cream to the soft peak stage. Fold this into the pepper puree. Spoon mousse into a serving bowl and refrigerate, covered, for at least 2 hours.
4

Serve with pita chips.