Bell Pepper Mousse

Bell Pepper Mousse

- 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


Sauté diced bell peppers in olive oil. Puree in blender together with cream cheese, mascarpone and spices. Pass through a fine sieve and add the heavy cream. Season to taste and pour into the ½ L ISI Whip. 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