Keith Floyd's red pepper mousse

By
Imogen Corke
Added
19 February, 2015

Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. First published by Absolute Press in 1981, Keith Floyd changed the landscape of British cookery, turning the UK's bad reputation of unimaginative and bland food into something much more interesting, extravagant and appealing. Out went cheese on sticks, in came scallops cooked in Cointreau on skewers. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to.

This week's dish

Red pepper mousse

Keith floyd red pepper mousse

Why?

A retro dish that I hope will reveal why there was such an obsession with blending food in the eighties.

The prep

During the time the peppers were cooking I was able to get everything else ready, the only time-consuming step was waiting for the peppers to cool down before adding the egg whites, no one wants a curdled mousse.

The cooking

Other than making the aspic, another eighties delight, there’s not much cooking involved.

The verdict

It had quite a fresh, mild flavour. I might make it again, but in a mould that could be turned out so the mousse could be used as a centrepiece, and I would add a handful of basil or a whole green chilli whizzed up with the peppers, or some fresh pesto drizzled over the top rather than the cold tomato sauce. Unfortunately I don’t think this mousse stemmed the blending trend...


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