Red pepper and courgette mousse

Recipe from: 12/1/1998 12:00:00 AM
Ingredients 16
Servings 1
Minutes 1 hr and cooling ti


Serving Change
  • 2
    large red peppers, roasted and peeled
  • 2
    large eggs
  • 10
    finely chopped parsley
  • 15
    Parmesan cheese
  • 30
  • seasoning, to taste
  • 20
    olive oil
  • 2
    small courgettes, thinly sliced
  • 2
    small courgettes, thinly sliced lengthways and blanched, dill and rocket to garnish
  • 2
    large red peppers, oiled, roasted and peeled
  • 5
    tomatoes, halved, roasted and skinned
  • 2
    garlic cloves, roasted and flesh squeezed out
  • pinch cayenne pepper
  • pinch salt and sugar


1 hr and cooling ti
Grease four ramekins. Blend the peppers in a food processor until smooth. Add the eggs, parsley, Parmesan, cream and seasoning. Process for 2 minutes. Heat the olive oil and cook the courgette slices over a low heat until tender, about 3 minutes. Remove from the heat and drain on paper towels, then combine them with the pepper mixture and divide the mixture between the ramekins. Place the ramekins in a baking pan half-filled with hot water. Bake in preheated oven for 20 minutes or until firm to the touch. Cool overnight. SAUCE: Blend all ingredients together in a food processor until smooth. If sauce is too thick, thin with a little stock. TO SERVE: Divide the sauce between 4 serving plates. Turn out the mousses on to the plates and garnish with the courgettes, rocket and dill. Serves: 4 Preparation time: 1 hour plus cooling time Cooking time: 40 minutes Oven temperature: 190 ºC

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