Pepper Mousse
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 3 tablespoon peppercorns, mixture, preferably multi-colored
- 6 sheets gelatine, white
- 200 g cream cheese or cream cheese
- 1 clove garlic
- 300 g whipped cream
- a bit salt
- 100 g ham, (Bündner meat or raw ham)
- some lettuce
- Dressing, preferably with balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Soak the gelatine in cold water according to the instructions on the package. Roughly mash the pepper in a bag (e.g. freezer bag) on a cutting board with a pan base or a rolling pin, put 1 tablespoon of it aside for the garnish.
- Mix the pepper with the cream cheese and squeeze the garlic. Season well with salt. Squeeze out the gelatine and dissolve it dripping wet over a mild heat (e.g. in the microwave). Mix 2 tablespoons of the cream cheese mixture into the gelatine, then add this to the whole cream cheese mixture and stir everything well. Whip the cream until stiff and fold in carefully. Pour the cream into a terrine dish that has been rinsed cold or lined with cling film and let it set overnight in the refrigerator.
- To serve, turn the mousse out, cut into slices and garnish with crushed pepper. Serve with a leaf salad with good dressing, toasted bread and possibly Bündner meat in fine strips.
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