Red pepper peri-peri mousse
Cooling time: 60 minutes to setDownload PDF
Ingredients (1 loaf)
| Amount | Measure | Name |
|---|---|---|
| 20.00 | ml | Gelatine |
| 60.00 | ml | Water |
| 360.00 | g | Pepper, red |
| 2.00 | pc | Garlic, cloves |
| 10.00 | ml | Coriander, fresh (Cilantro) |
| 125.00 | ml | HELLMANN'S Peri-Peri Flavoured Dressing 4 x 1.5kg |
| 125.00 | ml | MEADOWLAND Classique 10 x 1L |
| 125.00 | ml | MEADOWLAND Sour 10 x 500ml |
| Salt and black pepper to taste |
Preparation
1. Sprinkle gelatine over water and allow to hydrate.
2. Roast pepper s under grill – skin up – until dark brown then peel and core.
3. Combine roasted peppers, garlic, mayonnaise, sour cream, Classique and coriander and blend until smooth.
4. Pour the gelatine into roasted pepper mixture while beating, then season to taste. Transfer to loaf tin and refrigerate for 60 minutes or until set.
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