Mousse de aguacate con pimientos - Recetas de Cocina Nestlé

Roast red bell peppers over an open flame until charred, about 10-15 minutes.

Place roasted peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes.

Peel the skin off the peppers and remove seeds and stems.

Blend the peeled peppers with cream cheese until smooth.

In a small bowl, dissolve gelatin in cold water and let sit for 5 minutes.

Heat a small amount of heavy cream in a saucepan until warm, then stir in the gelatin until dissolved.

Combine the gelatin mixture with the blended pepper and cream cheese mixture.

Whip the remaining heavy cream until soft peaks form.

Gently fold the whipped cream into the pepper mixture until fully incorporated.

Season with salt, black pepper, olive oil, and lemon juice to taste.

Pour the mousse into serving dishes and refrigerate for at least 2 hours until set.

Garnish with fresh herbs before serving.

Spice Level:

Allergens