Red pepper and courgette mousse with sweet pepper sauce

RED PEPPER AND COURGETTE MOUSSE WITH SWEET PEPPER SAUCE
By epicure
Published on Thursday, 25 Apr 2013
Cuisine
European
Type of Meal
Mains
Vegetarian-friendly
Yes
Level of Difficulty
Easy
Speed
Moderate

Serves 4-6 Prep time 25 minutes
Cook time 50 minutes


50g butter
4 red peppers, deseeded and chopped
4 eggs, beaten
1 tbsp chopped parsley
3 tbsp vegetarian Parmesan cheese, grated
50ml soya single cream
salt and pepper
1 large courgette, thinly sliced
1 tsp balsamic vinegar
4 tbsp water
1 tsp caster sugar

garnish
rocket and mixed salad leaves

• Preheat the oven to 190°C. Lightly grease 4-6 ramekin dishes.
• Melt half the butter in a frying pan and fry the peppers for 10 minutes until softened, purée in a blender, spoon 6 tablespoons of the peppers out of the blender and put into a small saucepan.
• Add the eggs, parsley, cheese, soya cream and seasoning to the blender and mix well.
• Heat the remaining butter in a pan and lightly fry the courgette slices until golden brown, drain on kitchen paper, arrange the slices in the ramekin dishes, and spoon over the egg mixture.
• Put the ramekins into a roasting tin, pour in sufficient boiling water to fill half the tin. Bake for 30 minutes until firm to the touch, remove from the tin. Meanwhile, make the sauce: add the balsamic vinegar to the reserved peppers, add 4 tablespoons of water and the caster sugar, season well, heat over a gentle heat for 3 minutes, stirring, then cool.
• To serve, run a knife around the sides of the ramekin dishes and turn upside down onto serving plates. Drizzle with the sweet pepper sauce. Garnish with rocket and salad leaves and serve.