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Roasted Vegetable Mousse
Smooth escalivada mousse with the roasted sweetness of red peppers and the velvety creaminess of eggplant, enriched with cream.
appetizer
vegetarian
roasted
mousse
traditional
Ingredients
Servings:
4

Ingredients

  • 2 large roasted red peppers
  • 2 roasted eggplants
  • 200 ml35% cream
  • 125 mlwhole milk
  • 3 egg
  • salt
  • ground black pepper
  • nutmeg
  • TARRAGON
  • plum-cake type mold
  • aluminum foil
  • casserole for bain-marie
Nutritional Information

Per Serving (Approx.)

Calories
330 kcal
Protein
13 g
Fat
27 g
Carbohydrates
10 g

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

Step-by-step Guide

Preparation

  • Roast the bell peppers and eggplants until the skin is well charred, approximately 30 minutes at 200°C in a preheated oven.
  • Once roasted, peel the bell peppers and eggplants and carefully remove the seeds.
  • When the vegetables are prepared, add the remaining cream and mix well.
  • In a saucepan, heat the milk over medium heat. When hot, add the beaten eggs, a little salt, a pinch of pepper, and a quarter teaspoon of nutmeg. Stir well until smooth.
  • Add this milk and egg mixture to the bowl with the roasted vegetables and stir well until thoroughly combined.
  • Line a loaf pan with aluminum foil and lightly grease it with oil or butter.
  • Pour the batter into the pan, ensuring it is evenly distributed.
  • Place the pan inside a large pot and fill it with hot water up to about 3/4 of the height of the pan.
  • Cook gently in a bain-marie for about 60 minutes, making sure the water does not boil too vigorously.
  • Allow to cool completely and refrigerate until the next day to achieve a better consistency.
Recommendations & Tricks
  • Make sure to prepare the roasted mousse the day before to allow the flavors to blend and achieve the optimal texture before serving.
  • Roast the red peppers and eggplants until they are very tender and their skins can be easily removed; peel them under a stream of cold water to facilitate the process and avoid a bitter taste.
  • When mixing the heavy cream and whole milk with the other ingredients, use a blender to achieve a homogeneous and fluffy texture, ensuring there are no large chunks.
  • Add freshly ground black pepper and grated nutmeg at the moment to enhance the aroma and taste of the mousse.
  • Pour the mixture into a loaf pan lined with aluminum foil to facilitate unmolding, and place it in the fridge to set overnight.
  • For serving, use a thin-bladed knife dipped in hot water to cut the mousse into clean and beautiful portions.