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Goat Cheese Mousse with Grilled Peppers

Updated February 23, 2016
(1 Votes)

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A delicious cold dish for a summer's lunch or brunch. Good with warm crusty bread or Melba toast.

The mousses must be refrigerated for at least 4 hours and up to 2 days before serving.

4 servings

Preparation Time20 min

Preparation Time - Text20 minutes, plus chilling

Cooking Time45 min

Cooking Time - Text55

CostModerate

Moderate

Total Timehalf-day

Make Ahead RecipeYes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationmain course

Equipmentfood processor

Mealbrunch, lunch

Moodfestive

Taste and Texturecreamy, sharp

Ingredients

  • 3 red, yellow, and green bell peppers, each seeded and quartered lengthwise
  • 2 tbsp olive oil, plus more for the ramekins
  • 2 tsp balsamic vinegar
  • 2 tbsp chopped basil
  • 1 garlic clove, finely chopped
  • Salt and freshly ground black pepper
  • 1 cup heavy cream
  • 3 large eggs
  • 4 oz (115g) rindless goat cheese
  • ¼ cup freshly grated Parmesan
  •  A few gratings of nutmeg
  • Four 6 oz (180ml) ramekins

Instructions

Preheat the broiler. Lightly oil four 6oz (180ml) ramekins.

Place the peppers on the broiler rack, skin sides up, and broil about 4–5 minutes, until the skins are blackened. Place in a bowl, cover, and let stand until cool enough to handle. Peel off the skins. Slice the peppers into strips and transfer to a bowl. Add the oil, vinegar, basil, and garlic, and mix. Season with salt and pepper and let stand for 1 hour.

Meanwhile, preheat the 350°F (180°C). Process the cream, eggs, goat cheese, Parmesan, and nutmeg in a food processor until smooth. Season with salt and pepper. Pour into the ramekins.

Place the ramekins in a roasting pan. Pour in enough hot water to come halfway up the sides of the ramekins. Bake for 30–40 minutes, or until set. Remove from the pan. Let cool. Cover and refrigerate for at least 5 hours.

To serve, run a dinner knife around the inside of each ramekin. Invert and unmold each mousse onto a plate. Divide the peppers among the plates and drizzle with the dressing.

5. To serve, run a dinner knife around the inside of each ramekin. Invert and unmold each mousse onto a plate. Divide the peppers among the plates and drizzle with the dressing.

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