Prepare to embark on a culinary journey that will transform your ordinary dinner into an extraordinary gastronomic experience! This Red Pepper Mousse with Asparagus and Feta is not just a recipe—it's a vibrant symphony of flavors that combines the smoky sweetness of roasted peppers, the creamy richness of feta, and the crisp elegance of asparagus. Whether you're looking to impress dinner guests or treat yourself to a gourmet meal, this Mediterranean-inspired dish promises to elevate your cooking game and tantalize your palate with every single bite.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 2 red peppers, roasted and chopped
- 1 cup heavy cream
- 1/2 cup feta cheese, crumbled
- 1 bunch asparagus, blanched
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 450°F (230°C). Place whole red peppers on a baking sheet lined with parchment paper and roast for 25-30 minutes, turning occasionally, until the skin is charred and blistered.
- Remove roasted peppers from the oven and immediately place them in a sealed plastic bag or covered bowl. Let them steam for 10 minutes to help loosen the skin.
- Carefully peel the charred skin off the peppers, remove seeds, and chop the roasted pepper flesh into small pieces.
- In a blender or food processor, combine roasted red peppers, feta cheese, lemon juice, salt, and pepper. Blend until smooth and well combined.
- In a separate bowl, whip the heavy cream until soft peaks form, being careful not to overbeat.
- Gently fold the whipped cream into the red pepper mixture, creating a light and airy mousse. Refrigerate for at least 30 minutes to set.
- Trim the woody ends of the asparagus and blanch in boiling salted water for 2-3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking.
- To serve, spread the red pepper mousse on plates, arrange blanched asparagus on top, and garnish with additional crumbled feta if desired.
Tips
- Roasting Peppers: For the most intense flavor, char your peppers until the skin is completely blackened. The steaming technique helps easily remove the skin and enhances the pepper's natural sweetness.
- Cream Whipping Technique: When whipping cream, use cold utensils and cream for the best volume. Stop beating just when soft peaks form to maintain a light, airy texture.
- Make-Ahead Friendly: The mousse can be prepared a day in advance and stored in the refrigerator, allowing flavors to meld and making your meal prep easier.
- Asparagus Pro Tip: To ensure perfectly crisp-tender asparagus, blanch quickly and immediately shock in ice water to preserve its bright green color and prevent overcooking.
- Serving Suggestion: For an extra touch of elegance, use a piping bag to create beautiful mousse swirls on the plate, or garnish with fresh herbs like basil or chives.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 8g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 90mg
