Red Pepper Mousse with Garlic Toasts Recipe | Cook the Book

Serves: 4 Save

Ingredients (14)

  • For the mousses:
  • 5 to 6 ounces ripe tomatoes, coarsely chopped
  • 1 rounded tablespoon agar flakes
  • 1 cup (rounded) drained bottled Spanish piquillo peppers
  • Pinch of cayenne pepper
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon sugar
  • 1 teaspoon red wine vinegar
  • 1/2 cup whipping cream
  • For the garlic toasts:
  • Allow 2 long slices of rustic baguette (cut on the diagonal), per person
  • 1 garlic clove, peeled and halved
  • Maldon sea salt and freshly ground pepper
  • Olive oil for brushing


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