Crème Mousseuse Pepper Rouges

Name: Crème Mousseuse Pepper Rouges
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (400 ml)
Cuisine: French Classic
Ingredients: about 2½ peppers (300 g) Red Pepper; 1 Tbsp olive oil (15 ml) Olive Oil; 1 cup + 2 tsp cream (250 ml) Cream; garlic Garlic; thym Thyme

Independent adaptation of a publicly published Davy Tissot recipe. Not affiliated with, sponsored by, or endorsed by Davy Tissot.

FINISHING SAUCE · SHELLFISH & SEAFOOD

In the published recipe, this is the finishing sauce for langoustine plate.

Tissot's whipped red pepper cream for langoustine.

On the jar

CRME

Method: blend
Yield: about 1¾ cups
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Olive Oil 15 mlCream 250 ml

Ingredients

Red Pepperabout 2½ peppers (300 g)
Olive Oil1 Tbsp olive oil (15 ml)
Cream1 cup + 2 tsp cream (250 ml)
Garlicgarlic
Thymethym

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Crème Mousseuse Pepper Rouges wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Davy Tissot — published sauce recipes in the PantryFlex catalog. Bocuse d'Or gold 2021.

Originally published as Crème Mousseuse de Poivrons Rouges.

Adapted from a Davy Tissot recipe (Davy Tissot / Gourmetpedia (langoustine plate)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Davy Tissot / Gourmetpedia (langoustine plate) (published as “Crème Mousseuse de Poivrons Rouges”). Full citation lives in Provenance.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar