Red Pepper Mousse With Parsley Yogurt

Red Pepper Mousse With Parsley Yogurt

Preparation time approx. 50 minutes + several hours chilling


Serves 4

You can partake of this light, delicate vitamin-packed mousse as often as you wish. Peppers and parsley both contain a great deal of vitamin C. You can make your own yogurt using A.Vogel Vital-ferment ‘Crème-Joghurt’

450 g red peppers

1 chopped shallot

2 sprigs of thyme

1 tbsp olive oil

1 tbsp tomato puree

1 Plantaforce "vegetable bouillon cube"

150 ml water

1 ½ sachets agar-agar, 12 g

8 black olives, pitted

180 g natural yogurt (see Tip)

Herbamare  original

Small handful of fat leaf parsley

1. Quarter the pepper and deseed. With the skin side uppermost, and the grill on, grill for 5 to 10 minutes at 200 °C on aluminium foil until blackened blisters appear on the skin. Leave to rest in the grill pan for 10 minutes then remove the skin. Chop into pieces

2. Lightly cook the shallots and plucked thyme leaves in the oil. Add the peppers and tomato puree and cook briefy. Crumble a Plantaforce cube* and add with the water. Leave to cook. Puree fnely. Pour back into the pan and cook. Stir agar-agar with 2 tbsp cold water, stir in and cook for 2 to 3 minutes, stirring continually. Leave to cool slightly.

3. Cut the olives into small pieces and add to pepper mixture. As soon as this starts to simmer, add 80 g yogurt and stir until smooth. Season to taste with Herbamare. fill four 150 ml ramekins. Cover in clingflm and put into the refrigerator for a few hours. 

4. Roughly chop the parsley, including the stems. Puree fnely with the rest of the yogurt. Season to taste with Herbamare.

5. Turn out the pepper mould on to a plate and garnish with parsley yogurt.

Per portion approx. 6 g protein, 5 g fat, 7 g carbohydrate, 433 kj/103 kcal

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