Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Vegetable oil

  2. 3/4 cup 46g / 1.6oz Minced onions

  3. 1 Garlic clove - minced fine

  4. 3 Red peppers - cut small dice

  5. 1 cup 237ml Chicken stock

  6. 1 Saffron threads - crushed

  7. 2 tablespoons 30ml Tomato paste Salt - to taste Freshly-ground white pepper - to taste

  8. 1 tablespoon 15ml Powdered gelatin

  9. 1/4 cup 59ml White wine

  10. 3/4 cup 177ml Heavy cream - whipped

  11. 30 Endive spears Slivered red pepper - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Saute the onions and garlic in the oil until golden. Add the diced peppers, stock, saffron, tomato paste, salt and pepper, to taste. Simmer until all ingredients are tender and liquid is reduced by half. Bloom the gelatin in the wine. Puree the red pepper mixture in a blender. Add the bloomed gelatin while the red pepper mixture is still hot and blend to combine all ingredients well. Cool the mixture over an ice bath until it mounds when dropped from a spoon. Fold the whipped cream into the mixture. Transfer the mousse to a pastry bag fitted with a round tip. Pipe the mousse into the endive spears and garnish with a sliver of red pepper. This recipe yields 30 pieces.


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