THE BEST CHOCOLATE MOUSSE
The best chocolate mousse must be perfect. It should taste rich, indulgent and not too sweet, with a texture that is both light-and-airy and silky-and-smooth. After many attempts we nailed it and made a dessert that not only exceeded our standards, it's also quite easy to pull off. Close your eyes and take a bite -- you'll be transported to a 4-star French restaurant.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
- Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
- Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
- Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
- Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
- Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)
ROASTED RED PEPPER MOUSSE
This is very good with the Cauliflower Salad on the side for crunch.
Provided by Food Network
Categories appetizer
Time 4h55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a saute pan and gently cook the garlic and onions until soft. Add the red peppers, 2/3 cup/150 ml of the stock and the tomato paste. Season with salt, black pepper and piment d'espelette. Simmer until the vegetables are tender and the liquid has completely evaporated. Puree with an immersion blender and transfer to a metal or glass bowl.
- Stir the gelatin into the remaining stock in a small saucepan and heat, stirring to dissolve. Mix it well into the puree. Set the mixture on a bed of ice and cool until the mixture mounds when dropped from a spoon. Check the seasonings, adding lemon for acidity if needed. (The mixture should be highly seasoned because the cream, once added, will dilute the taste a bit.)
- Whip the cream and gently fold it in. Pour the mixture into a mold, cover and chill until serving, at least 4 hours.
GREEN PEPPER MOUSSE
Provided by Florence Fabricant
Categories condiments, project
Time 6h20m
Yield Six or more servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 20 grams, Carbohydrate 8 grams, Fat 27 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 540 milligrams, Sugar 4 grams, TransFat 0 grams
STIR-FRIED TOFU AND PEPPERS
This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it's also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn't been weighted.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
- Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
- In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
- Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 5 grams, TransFat 0 grams
RED-PEPPER MOUSSE
Provided by Molly O'Neill
Categories appetizer
Time 3h30m
Yield One and one-half cups
Number Of Ingredients 6
Steps:
- Char the peppers over an open flame or under the broiler until the skin blisters and turns black on all sides, about 5 minutes. Transfer the peppers to a paper bag, close and set aside until the peppers are tender, 15 to 20 minutes. Split each pepper lengthwise, lay it flat and use a sharp knife to lift off the skin and remove the veins and seeds. Do not rinse the peppers.
- Put the peppers, salt, pepper, yogurt and ricotta into a food processor and process until smooth.
- In a small saucepan, heat 1/2 cup of the puree over low heat until it is hot, but not boiling, and remove from the heat. Soften the gelatin in 1 tablespoon of tepid water and stir into the warmed portion of the puree. Continue stirring for 5 minutes, until the gelatin is completely dissolved and the puree has cooled slightly, then stir in the remaining unheated puree. Place in the food processor and process briefly to combine well.
- Put the mousse into a clean bowl, cover and refrigerate for 2 to 3 hours until firm.
Nutrition Facts : @context http, Calories 89, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 3 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 322 milligrams, Sugar 5 grams
RED PEPPER MOUSSE
Provided by Molly O'Neill
Categories weekday, condiments, dips and spreads
Time 40m
Yield Four servings
Number Of Ingredients 7
Steps:
- Put the peppers, garlic, thyme, salt and pepper in a nonstick skillet. Sprinkle with the vinegar, partly cover and cook over medium-low heat until the peppers are tender but not soft, about 25 minutes.
- Puree the mixture in a food processor or blender until smooth. Strain through a sieve lined with cheesecloth. Fold in the yogurt cheese. Season with salt and pepper to taste. This mousse can be stored in the refrigerator in a closed container for up to 3 days. Serve with grilled bread or as a base for pasta salad.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 361 milligrams, Sugar 8 grams
More about "green pepper mousse recipes"
GREEN PEPPER RECIPES - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
Reviews 3Estimated Reading Time 3 mins
15 TASTY BELL PEPPER RECIPES – A COUPLE COOKS
From acouplecooks.com
Reviews 4Calories 281 per servingCategory Main Dish
16 BEST GREEN PEPPER RECIPES - IZZYCOOKING
From izzycooking.com
50 BELL PEPPER RECIPES YOU'LL WANT TO MAKE TONIGHT
From tasteofhome.com
20 EASY GREEN PEPPER RECIPES EVERYONE WILL LOVE
From insanelygoodrecipes.com
GREEN PEPPER SAUCE | RICARDO
From ricardocuisine.com
6 RECIPES FOR GREEN BELL PEPPERS WHEN YOU HAVE WAY …
From treehugger.com
Estimated Reading Time 3 mins
20 EASY BELL PEPPER RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
GREEN PEA MOUSSE WITH PARMESAN RECIPE | EAT SMARTER USA
From eatsmarter.com
GREEN PEPPER JELLY | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
GREEN BELL PEPPER SAUCE RECIPE | MYRECIPES
From myrecipes.com
BELL PEPPER SALSA – LEMON TREE DWELLING
From lemontreedwelling.com
EASY FETA MOUSSE RECIPE - A WELL SEASONED KITCHEN
From seasonedkitchen.com
EASY PEPPERMINT MOUSSE - SWEETNESS AND BITE
From sweetnessandbite.com
GREEN BELL PEPPER RECIPES
From allrecipes.com
RECIPES WITH GREEN PEPPERS | TASTE OF HOME
From tasteofhome.com
MOUSSE DESSERTS: 25 RICH AND VELVETY RECIPES | TASTE OF …
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love