Oliveyard Crème Mousseuse De

Name: Oliveyard Crème Mousseuse De
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (400 ml)
Cuisine: French Classic
Ingredients: 2 poivrons rouges 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.

From a master craftsman's kitchen.

Ratio

Olive Oil 15 mlCream 250 ml

Ingredients

Red Pepper — 2 poivrons rouges
Olive Oil — 1 Tbsp olive oil (15 ml)
Cream — 1 cup + 2 tsp cream (250 ml)
Garlic — garlic
Thyme — thym

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

Oliveyard Crème Mousseuse De 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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

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.

Companion jar