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Three-Color Roasted Pepper Terrine

The warm weather's here, which means it's time for salads and fresh dishes! Ingredients for 8 people yellow pepper mousse: 150g roasted yellow pepper. 120ml heavy cream. 2 whole eggs. salt. freshly ground black pepper. red pepper mousse: 150g roasted red pepper. same ingredients as the yellow pepper mousse above. green pepper mousse: 150g roasted green pepper. same ingredients as before. you'll also need: 1 rectangular glass loaf pan (24x12cm). olive oil for greasing the pan. parchment paper. cherry tomatoes and lettuce greens. Preparation To roast the peppers, you can follow the recipe here . Once done, peel them, remove the seeds, and set aside. Grease your loaf pan with olive oil, then cut a strip of parchment paper to fit inside the pan as shown in the photo. Brush the paper with oil too... Put the ingredients for the yellow pepper mousse in your blender or food processor. Blend until completely smooth. Season with salt an...

Three-Color Roasted Pepper Terrine


The warm weather's here, which means it's time for salads and fresh dishes!


Ingredients

for 8 people

yellow pepper mousse:

  • 150g roasted yellow pepper.
  • 120ml heavy cream.
  • 2 whole eggs.
  • salt.
  • freshly ground black pepper.

red pepper mousse:

  • 150g roasted red pepper.
  • same ingredients as the yellow pepper mousse above.

green pepper mousse:

  • 150g roasted green pepper.
  • same ingredients as before.

you'll also need:

  • 1 rectangular glass loaf pan (24x12cm).
  • olive oil for greasing the pan.
  • parchment paper.
  • cherry tomatoes and lettuce greens.

Preparation

To roast the peppers, you can follow the recipe here. Once done, peel them, remove the seeds, and set aside.
Grease your loaf pan with olive oil, then cut a strip of parchment paper to fit inside the pan as shown in the photo. Brush the paper with oil too...
Put the ingredients for the yellow pepper mousse in your blender or food processor. Blend until completely smooth. Season with salt and pepper to taste.
Pour into the prepared pan and pop it in the freezer until it's frozen solid.
Once the first layer is frozen, make the red pepper mousse the same way. Pour it over the frozen yellow layer. Back to the freezer it goes until firm.
Then prepare the green pepper mousse, pour it over the other two layers, and this time just refrigerate it. No need to freeze this last one.
Heat your oven to 190°C. Get a baking dish large enough to hold your loaf pan and fill it with hot water for a water bath.
When the oven's ready at 190°C, place the loaf pan in the water bath and bake for 45 minutes. Check if it's done by inserting a toothpick—if it comes out clean, you're all set. Take it out of the oven and let it cool completely.
You can make this terrine ahead of time, but don't unmold it until you're ready to serve.
Serve it with a simple salad of lettuce and cherry tomatoes...

Enjoy!


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