Green Pepper Mousse Food

GREEN PEPPER JELLY

Steps:

• Wash peppers; remove stems and seeds; and cut into 1/2-inch squares. Puree half of peppers and 3/4 cup vinegar in blender or food processor. Puree remaining peppers and vinegar. Pour into a large bowl and add apple juice. Cover and refrigerate overnight. Strain pureed mixture through several thicknesses of damp cheesecloth. Measure 4 cups juice into a large sauce pot. If necessary, add water to make 4 cups. Stir salt and pectin into juice. Bring to a rolling boil over high heat, stirring constantly. Add sugar and return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Add a few drops of green food coloring. Pour hot into hot, sterilized jars, leaving 1/4 inch head space. Adjust caps. Process 5 minutes in boiling water bath.

RED PEPPER MOUSSE

Steps:

• Melt butter in skillet over low heat. Add bell peppers and garlic; cook covered until tender, about 10 minutes. Process with basil in food processor until smooth.
• Sprinkle gelatin over the water in small saucepan; let soften 5 minutes. Cook over low heat, stirring constantly, until completely dissolved.
• Combine bell pepper puree, gelatin, vinegar, sugar, salt, and pepper in large bowl; let cool to room temperature. Whip cream until stiff. Gently fold into bell pepper mixture.
• Spoon into lightly oiled 4-cup mold. Cover with plastic wrap; chill until firm, 4 hours or overnight.
• Uncover mousse; invert onto serving platter. Gently lift off mold. Garnish with fresh basil. Serve cold with crackers.

RED PEPPER MOUSSE IN ENDIVE

Steps:

• Saute the onions and garlic in the oil until golden. Add the diced peppers, stock, saffron, tomato paste, salt and pepper, to taste. Simmer until all ingredients are tender and liquid is reduced by half. Bloom the gelatin in the wine.
• Puree the red pepper mixture in a blender. Add the bloomed gelatin while the red pepper mixture is still hot and blend to combine all ingredients well. Cool the mixture over an ice bath until it mounds when dropped from a spoon. Fold the whipped cream into the mixture. Transfer the mousse to a pastry bag fitted with a round tip. Pipe the mousse into the endive spears and garnish with a sliver of red pepper.

GREEN PEPPER MOUSSE

Steps:

• Saute peppers and celery or fennel in butter until tender, but not brown, about 15 minutes.
• Place onion, gelatin, lemon juice and boiling water in a blender or food processor and process for about 10 seconds (results will be smoother if you use a blender). Add cooked peppers, celery or fennel and dill and blend until the mixture is uniformly pureed.
• Add the mayonnaise and blend until the mixture is smooth. Stir in the yogurt. Season to taste with salt and pepper.
• Pour into a four-cup mold and chill at least six hours.
• Unmold and serve garnished with fresh tomatoes, olives and sprigs of dill, or make a sauce by pureeing seeded, chopped fresh tomatoes. Season the sauce with salt and pepper and a few drops of lemon juice.

MANGO MOUSSE

Steps:

• Add Mango jelly and water (as required) and boil by stirring occasionally. Then add mango jelly in it and stir it for few minutes. In a bowl, add 1 pint of fresh cream and whisk it. Then add sugar in small quantities and whisk it till peaks are formed (approximately for 10 minutes). Now, mix mango jelly mixture by pouring above prepared peak mixture by folding it. Later, pour it into cups or bowls and let it set in the fridge for about an hour. Yummy and delicious MANGo MOUSSE is ready to serve.

GREEN PEA MOUSSE WITH PARMESAN

Steps:

• Blanch the peas in boiling salted water for 5 minutes, then cool under cold water. Quickly cooling is important to ensure the peas retain their green color.
• Puree the peas together with the Parmesan in a blender. Season with salt and pepper.
• Soften the gelatine in cold water.
• Heat the pea puree. Add 3-4 tablespoons of the puree to the gelatin and stir until dissolved. Add the gelatin mixture the warm pea puree. Cool to room temperature.
• Whip the cream until stiff and then chill.
• Once the puree has cooled, carefully fold in the cream, spread the mousse into four bowls and refrigerate for 2 hours.