Name: Reblochon cheese Mousse with red pepper
Yield: 4 servings
Ingredients: 150 g Reblochon cheese; 50 ml 35% cream; 3 egg; 2 g gelatin (one sheet); salt; ground black pepper; 2 tablespoons fine herbs; Red pepper coulis; 2 red peppers; 4 tablespoons extra virgin olive oil; 1 tablespoon 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.

Ingredients

Servings:

Ingredients

150 gReblochon cheese
50 ml35% cream
3 egg
2 ggelatin (one sheet)
salt
ground black pepper
2 tablespoonsfine herbs
Red pepper coulis
2 red peppers
4 tablespoonsextra virgin olive oil
1 tablespoonbalsamic vinegar
salt
ground black pepper

Nutritional Information

Per Serving (Approx.)

Calories

310 kcal

Protein

11 g

Fat

28 g

Carbohydrates

5 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

Roast the red peppers in the oven at 200 degrees for 30 minutes, turning them halfway through to ensure even cooking.
When the peppers are cool enough to handle, carefully remove the skin and eliminate all the seeds.
Set aside the cleaned peppers in a container until needed for the final dish.
Soak the gelatin sheet in a bowl of very cold water for 30 minutes.
Remove the rind from the Reblochon and cut it into small cubes, about 2 centimeters. Set aside the cheese cubes separately.
In a saucepan, bring the milk and fine herbs to a boil over medium heat, stirring occasionally until it reaches the boiling point.
When the milk begins to boil, immediately add the Reblochon cheese cubes.
Add the hydrated and well-drained gelatin sheet to the hot mixture and stir vigorously until completely dissolved.
Remove the saucepan from the heat and let the mixture cool for a few minutes until it is lukewarm.
Add the egg yolks to the lukewarm mixture and stir energetically until a homogeneous texture is obtained.
Beat the egg whites to stiff peaks and gradually fold them into the Reblochon cream, gently stirring with a spatula to prevent deflating.
Fill the individual containers with the mousse and let cool at room temperature for about 10 minutes.
Place the containers in the refrigerator for at least 4 hours until the mousse has fully set.
Once the mousse has set, spoon the red pepper coulis on top before serving.

Recommendations & Tricks

Note: Ensure all ingredients are well-chilled before beginning to prepare the mousse, as it is a dish served cold.
For 4 people: Use 150 g of Reblochon cheese, making sure to remove the rind before melting it with the cream.
Use 50 ml of cream with 35% fat content to achieve a creamy and rich texture in the mousse.
Soak 2 g of gelatin (approximately one sheet) in cold water for about 5 minutes before dissolving it in the hot cream.
Add freshly ground black pepper to taste after whipping the mousse to adjust the spiciness.
Incorporate 2 tablespoons of freshly chopped fine herbs such as chives, parsley, and chervil to add freshness and aroma to the mousse.
For the red pepper coulis: roast 2 red peppers in the oven, cover them to "sweat," then easily peel them. Break them into pieces and blend until smooth.
Mix the red pepper coulis with 4 tablespoons of extra virgin olive oil to achieve a silky and glossy sauce.