Red pepper mousse
The trick is to cook it slowly! This will bring out the delicious flavor of the vegetables and create a delicious mousse. Use two spoons to create a full-fledged hors d'oeuvre.
How to make it
1
Shred the red peppers, thinly slice the onions, and small slices of the poirot.
2
Melt the butter in a hot pot and fry the onion and poirot over low heat. Once it's soft, add the red peppers and saute slowly for 30 minutes.
3
Add the bouillon to 2 until it is thoroughly cooked. When it's boiling, add the tomato sauce and simmer further.
4
When 3 is at a temperature of simmer, place it in a blender and turn it into a mousse shape.
Materials 1 person
-
- Red peppers
- 320g
-
- Onion
- 1/4
-
- Poirot onion
- 5cm
-
- butter
- 20g
-
- Basic Bouillon
- 200cc
-
- Basic tomato sauce can also be purchased from commercially available
- 2 tbsp
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