Yellow pepper mousse on cherry tomato cream
Try this yellow pepper mousse on datterini cream for a cold appetizer that's both melting and enveloping.
Ingredients · Servings 10 people
- 500 g datterini tomatoes
- 300 g panna
- 15 g edible gelatin sheets
- 20 taralli
- 2 large yellow peppers
- 1 small shallot
- 1 lemon
- garlic
- anchovies in oil
- Tabasco
- mint
- salsa Worcestershire
- cruschi peppers
- extra virgin olive oil
- seed oil
- sale
- baby
Method · 1 ora e 50 minuti più 3 ore di raffreddamento
- Roast the peppers whole in the oven for 40 minutes at 200°C. Transfer them to a bowl and cover with plastic wrap. Let them cool, then peel and slice them.
- In a saucepan, sauté 1/2 minced garlic clove, the sliced shallot, and 2-3 anchovy fillets with 3 tablespoons of extra virgin olive oil for a couple of minutes. Add the chopped peppers and a glass of water, and continue cooking for 20 minutes. Then, blend everything with an immersion blender, pass the mixture through a sieve, and let it cool. You'll need 300 g.
- Soak the gelatin in very cold water, squeeze it well, and add it to the still-warm pepper puree, stirring until dissolved. Then, fold in the cream and pour the resulting mixture into 10 disposable aluminum molds. Refrigerate for at least 3 hours.
- Using an immersion blender, blend the whole datterini tomatoes with a splash of Tabasco, a splash of Worcestershire sauce, the juice of half a lemon, 80g of oil, salt, and pepper. Pass the mixture through a sieve to remove the seeds and skin, obtaining a creamy datterini sauce.
- Crumble the taralli.
- Heat the seed oil well and fry 3 cruschi peppers for 2 minutes, pat them dry with kitchen paper and chop them.
- Divide the tomato cream among the plates, then the crumbled taralli and the crusco pepper pieces; arrange the pepper mousse on top and garnish with mint leaves and a drizzle of extra virgin olive oil.
Pepper Mousse, Claudio Sadler's Recipe
The recipe is by chef Claudio Sadler. To make the yellow pepper mousse, the peppers are roasted in the oven and peeled. They are then pan-fried with garlic, shallots, anchovies, and oil, cooked with a little water, and blended. The pepper puree, while still warm, is combined with the soaked gelatin and cream. The mixture is divided into molds and chilled in the refrigerator. Once firm, the mousse is served on a cream of datterini tomatoes flavored with Tabasco and Worcestershire sauce.
