The Catalan TableRoasted Vegetable Mousse
Smooth escalivada mousse with the roasted sweetness of red peppers and the velvety creaminess of eggplant, enriched with cream.
Ingredients
Servings
4
Measurement units
Ingredients
- 2 large roasted red peppers
- 2 roasted aubergines
- 200 ml35% cream
- 125 mlwhole milk
- 3 eggs
- salt
- ground black pepper
- nutmeg
Equipment
- loaf tin
- aluminium foil
- pan for the bain-marie
Nutritional Information
Per serving
Calculated for 4 servings
Calories
388 kcal
Protein
7.8 g
Fat
21.4 g
Carbohydrates
46.8 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Method
- Roast peppers and aubergines; remove skins and seeds.
- Blend with 100 ml cream; add the rest of the cream.
- Heat the milk and add beaten eggs, salt, a pinch of pepper and a quarter nutmeg.
- Mix with the vegetables. Line a loaf tin with foil, grease and fill.
- Bain-marie three-quarters full. Cook about 60 minutes. Cool and refrigerate until the next day.
Recommendations & Tricks
- It must be made the day before.
Original recipe
View or download the original PDF document.