Appetizers/ Vegetables/ Sauce/ Vegan

Red Pepper Cream

Summer is here, I repeat… summer is here!! I’m telling you aperitif time is back!! And you should definitely be ready for it!!

And this is why your favorite blog (I strongly believe it is your favorite!! 😉 ) is here for you!! What about a delicious red pepper cream??

Don’t you think it’s just like sunshine in a jar?? This red pepper cream brings color, taste and novelty on your table.

Cherry on the cake, you will accomodate this cream several ways: on a toast, with blinis, or tortillas, or with raw vegetables (carrots, cucumber, cauliflower, radish), or on a savory number cake.

This cream will also be a nice alternative to the pesto rosso I suggest in my puff pastry crown recipe  or with a pork filet mignon with pastry (for such recipe, brush the filet mignon with cream before wrapping it in pastry).

And if you have other ideas to upgrade it, just leave a comment below the recipe!!

Now, before giving you the recipe, I must insist on the fact that the quality of your ingredients is key for the delicious taste of this red pepper cream, especially since there is almost no cooking… Take a good olive oil, good red peppers at your grocery store and that shall do the trick!

Finally, depending on the quality of your red peppers, you will get more or less water after grilling and peeling them. leave them to rest a few minutes in a plate, dry them with absorbant paper. Be careful at this point especially if you need your cream to be firm. If you need to pipe it for instance, you can add a gelatine sheet soften into cold water then drained. In this case you will have to heat your freshly mixed red peppers and add the gelatine that will melt. Then you get back to the original recipe.

Ready? The recipe, Chef!

Red Pepper Cream

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Serves: 500 g Difficulty: Easy Price: $
Cooking Time: 15 min + 30 min


  • 2 red peppers
  • 2 tablespoons olive oil
  • 2 cloves of garlic
  • 125 g mascarpone
  • Salt
  • Pepper
  • Paprika
  • Red mild pepper
  • Espelette pepper
  • Ground ginger



Place your red peppers on an oven tray.


Set your oven on 220 degrees. Put the tray in the oven.


Grill the red peppers on each side until they change color.


Once grilled, place them in a freezer bag and close it.


Let cool down at room temperature for 30 minutes. This step will help you peel the red peppers very easily.


Peel the peppers, remove the seeds and tail.


Cut them in cubes.


Mix with your blender or a few seconds with your Thermomix.


Add the cloves of garlic (peeled and grated), the olive oil, the mascarpone and spices. Mix.


Add salt and pepper.


Set aside in your fridge until use.


You can cook this recipe with yellow or orange peppers. Once in your fridge, this cream can be kept a whole week.

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  • Reply
    Sunday July 1st, 2018 at 11:23 PM

    Je pré&pare la même recette mais avec du fromage Madame Loic nature
    Je vais essayer avec le mascarpone
    Merci pour les belles recettes

    • Reply
      Monday July 2nd, 2018 at 07:17 AM

      Merci Ann ! Effectivement ça doit être très sympa avec du fromage Madame Loic !!
      Belle journée !

  • Reply
    Thursday December 13th, 2018 at 05:04 PM

    Bonjour j essaie de faire cette creme mais elle me parait particulierement liquide et je ne pourrais pas la pocher sur un sablé. Va-t-elle figer au frigo ou dois rajouter du mascarpone? Merci pour la recette. C est en tout cas tres bon 🙂

    • Reply
      Thursday December 13th, 2018 at 05:22 PM

      Si vous n’avez pas déjà mis de mascarpone, vous pouvez réchauffer pour faire évaporer (les poivrons étaient peut-être plus chargés en eau, ça arrive). Sinon prélevez un peu de crème, faites-la chauffer et intégrez une feuille de gélatine préalablement trempée dans de l’eau froide. En dernier recours, ajoutez du mascarpone mais ça va atténuer le goût.

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