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
4
Measurement units

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

  1. Roast the peppers, peel and blend with oil, vinegar and pepper. Set aside.
  2. Soak the gelatine 30 minutes in cold water.
  3. Boil the cream with the herbs, add rindless Reblochon and the drained gelatine.
  4. Cool slightly, add the yolks. Fold in whipped whites.
  5. Fill the dishes and chill at least 4 hours. Cover with the coulis.
Recommendations & Tricks
  • This is a cold dish.
Original recipe
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    Reblochon cheese Mousse with red pepper | The Catalan Table