赤パプリカのムース～トマトのソースで～ 
Red Bell Pepper Mousse with Tomato Sauce
A vibrant two-layer dish in red and pink! This mousse has a gentle sweetness from the vegetables.
You can make it the day before, making it convenient for celebrations or entertaining guests.
The origin of this recipe
I once had a delicious appetizer at a restaurant, which I believe was a red bell pepper mousse...
The dish was cut into squares, and the tomatoes were likely fruit tomatoes, but I experimented to make it easy to prepare at home.
Red Bell Pepper Mousse with Tomato Sauce
A vibrant two-layer dish in red and pink! This mousse has a gentle sweetness from the vegetables.
You can make it the day before, making it convenient for celebrations or entertaining guests.
The origin of this recipe
I once had a delicious appetizer at a restaurant, which I believe was a red bell pepper mousse...
The dish was cut into squares, and the tomatoes were likely fruit tomatoes, but I experimented to make it easy to prepare at home.
Cooking Instructions
- 1
Grill the bell pepper, then place it in cold water and peel off the skin (it should peel off easily by hand). Remove the seeds and roughly chop.
- 2
(Note) Grill until the skin is completely blackened (this brings out the sweetness). If it doesn't fit in the grill, cut it in half lengthwise.
- 3
Add the chopped bell pepper, sugar, salt, and milk to a food processor or blender and blend until smooth. Meanwhile, soak the gelatin.
- 4
Transfer the mixture from the food processor to a pot, warm it without boiling, then mix in the heavy cream and add the gelatin. Divide into dishes and refrigerate once it has cooled slightly.
- 5
(Note) If you refrigerate before it cools slightly, the bell pepper particles may settle. Gently stir just before refrigerating for best results.
- 6
To make the sauce, peel the tomato (remove seeds if desired) and finely chop with a knife (or use a food processor). Season with salt, sugar, and lemon juice.
- 7
For reference... I use about 1/4 teaspoon each of sugar and salt, and just a few drops of lemon juice. Add dried herbs to taste.
- 8
Once the mousse has set, pour the sauce over it and garnish as desired to finish!
- 9
This recipe was featured on August 21, 2010. Thank you!
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