Goat Cheese Mousse with Grilled Peppers
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.
Preparation Time20 min
Preparation Time - Text20 minutes, plus chilling
Cooking Time45 min
Cooking Time - Text55
Make Ahead RecipeYes
OccasionCasual Dinner Party
Recipe Coursemain course
Taste and Texturecreamy, sharp
- 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
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.
2008 Dorling Kindersley