Green Pepper Mousse

Name: Green Pepper Mousse
Total time: 6 h 20 min
Yield: Six or more servings
Ingredients: 6 green peppers, about two pounds, seeded and chopped; 1/2 cup chopped celery or fennel; 2 tablespoons butter; 1 small onion, sliced; 1 envelope unflavored gelatin; 2 tablespoons fresh lemon juice; 1/4 cup boiling water; 3 tablespoons minced fresh dill; 3/4 cup mayonnaise, preferably homemade; 1/4 cup plain yogurt; Salt and freshly-ground pepper; Fresh tomatoes, imported black olives and dill sprigs for garnish

By Florence Fabricant

Total Time: 20 minutes, plus 6 hours' chill time
Rating: (0)
Comments: Read comments

Featured in: FOOD; A COLD SUMMER MOUSSE MAY REVIVE WILTED APPETITES

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Ingredients

Yield:Six or more servings

6green peppers, about two pounds, seeded and chopped
½cup chopped celery or fennel
2tablespoons butter
1small onion, sliced
1envelope unflavored gelatin
2tablespoons fresh lemon juice
¼cup boiling water
3tablespoons minced fresh dill
¾cup mayonnaise, preferably homemade
¼cup plain yogurt
Salt and freshly-ground pepper
Fresh tomatoes, imported black olives and dill sprigs for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Saute peppers and celery or fennel in butter until tender, but not brown, about 15 minutes.
Step 2
Place onion, gelatin, lemon juice and boiling water in a blender or food processor and process for about 10 seconds (results will be smoother if you use a blender). Add cooked peppers, celery or fennel and dill and blend until the mixture is uniformly pureed.
Step 3
Add the mayonnaise and blend until the mixture is smooth. Stir in the yogurt. Season to taste with salt and pepper.
Step 4
Pour into a four-cup mold and chill at least six hours.
Step 5
Unmold and serve garnished with fresh tomatoes, olives and sprigs of dill, or make a sauce by pureeing seeded, chopped fresh tomatoes. Season the sauce with salt and pepper and a few drops of lemon juice.