Bell Pepper Foam Recipe

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

Preparation

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