Bell pepper mousse with artichokes recipe

Bell Pepper Mousse with Artichokes recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Bell Pepper Mousse with Artichokes is a delightful appetizer that combines the vibrant flavors of bell peppers and the creamy texture of artichokes. The mousse is light, smooth, and bursting with a fresh and tangy taste. It is perfect for entertaining guests or as a refreshing snack. With its eye-catching presentation and delicious combination of ingredients, this recipe is sure to impress.

Keywords: bell pepper, mousse, artichokes, appetizer, creamy.

Bell pepper mousse with artichokes recipe details

Bell pepper mousse with artichokes recipe, recipe Rating: 4.7
Number of votes:120 

Ingredients

5	red bell peppers
5 leaves	gelatin
300 ml	vegetable stock
	salt and pepper
	cayenne pepper
	sugar
	red wine vinegar
½ bunch(es)	basil
100 g	crème fraîche
3	lemons, juice of one and two cut to wedges
12 small	young artichokes
4 clove(s)	garlic
6 tbsp	olive oil

Instructions

Prepare the mousse the day before.

Roast the bell peppers under the broiler of your oven until the skin is charred and gets blisters. Turn regularly during roasting. Allow to cool enough to handle with your bare hands. Remove the dark skin, cut out the core and remove the seeds thoroughly.

In cool water, soak the gelatin, then dissolve in a little warm water.

Roughly chop the bell peppers and transfer into a blender. Add the vegetable stock, the gelatin, basil and Crème fraîche and process until smooth and well combined. Season to taste with salt, cayenne pepper, sugar and vinegar. Fill the mousse into 6 cups, then leave to stand in the fridge overnight.

For the artichokes, prepare a bowl with water and lemon juice. Remove the outer, hard leaves of the artichokes. Generously cut off the tips of the remaining leaves, then immediately place the artichokes into the lemon water, otherwise they will get brown.

Cut the garlic into thin slices. In a skillet, heat the oil. Remove the artichokes from the water, pat dry then sauté them in the hot oil from all sides for 10 minutes, until golden brown. After five minutes add the garlic. Season with salt and pepper.

Serve the artichokes with the bell pepper mousse and garnished with lemon wedges.

Preparation time:
ca. 15 min
Cooking / Baking Time:
ca. 30 min
Resting time:
ca. 1 day
Grade of difficulty:
medium
Calories per portion:
n/a