Name: Reblochon cheese Mousse with red pepper
Yield: 4 servings
Ingredients: 150 grs Reblochon cheese; 50 ml 35% cream; 3 eggs; 2 grs gelatine (one sheet); salt; ground black pepper; 2 cullerades fines herbes; 2 red peppers; 4 cullerades virgin olive oil; 1 cullerada balsamic vinegar; salt; ground black pepper

Reblochon cheese Mousse with red pepper

Smooth and creamy Reblochon cheese mousse, delicately combined with cream and eggs, with a subtle touch of red pepper to add a contrast of flavor and color.

appetizer

cheese

Ingredients

Servings:

Mousse

150 grsReblochon cheese
50 ml35% cream
3 eggs
2 grsgelatine (one sheet)
salt
ground black pepper
2 culleradesfines herbes

Red pepper coulis

2 red peppers
4 culleradesvirgin olive oil
1 culleradabalsamic vinegar
salt
ground black pepper

Nutritional Information

Per serving

Calculated for 4 servings

Calories

389 kcal

Protein

15.6 g

Fat

33.5 g

Carbohydrates

7.6 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Method

Roast the peppers, peel and blend with oil, vinegar and pepper. Set aside.
Soak the gelatine 30 minutes in cold water.
Boil the cream with the herbs, add rindless Reblochon and the drained gelatine.
Cool slightly, add the yolks. Fold in whipped whites.
Fill the dishes and chill at least 4 hours. Cover with the coulis.