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Bell Pepper Foam Recipe

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This airy roasted bell pepper foam is made with the ISI Whip and it pairs well with vegetables.

Bell Pepper Mousse Ingredients

- 100 g red bell pepper diced (about 1 red bell pepper)

- 200 g double cream cheese

- 50 ml heavy cream

- 50 g mascarpone

- 1 tbsp olive oil

- salt, pepper, garlic, lemon juice


1- Sauté diced bell peppers in olive oil.

2- Puree in blender together with cream cheese, mascarpone and spices.

3- Pass through a fine sieve and add the heavy cream.

4- Season to taste and pour into the ½ L ISI Whip.

5- Screw one ISI cream charger and shake vigorously. Chill for at least 2 hours before serving.

Serving Suggestion

- Serve as a dip for vegetables or crackers

- Serve with tomato, basil or thyme, olive oil and balsamic vinegar


Bell Pepper foamBell pepper foam on tomato










  • Cory Ruth

    would all foam recipies have the same basic base ingredients such as the heavy cream, mascarpone, and the double cream cheese?

    • QuantumChef

      Most of the time yes because you need some fat content in most traditional foams. But there are also other foams that can be made with just fruit juice and gelatin, olive oil and glycerin flakes or egg white powder for example.

      • slangerphotog

        Any suggestions on foam as a sauce for barbeque?