Red pepper mousse

Yield: 1 servings

Measure Ingredient
8 \N Red peppers; roasted, peeled and
\N \N ; sliced (reserve
\N \N ; 1tbsp oil from
\N \N ; roasting)
1 teaspoon Soft thyme leaves
2 tablespoons Extra virgin olive oil
2 \N Cloves garlic; finely diced
1 tablespoon Balsamic vinegar
2 teaspoons Unflavoured gelatin
8 fluid ounce Double cream
\N \N Salt and ground black pepper

In a heated frying pan put the garlic, thyme and 1tbsp of oil from the peppers. Sweat down then add the sliced peppers, salt and pepper. Pour this mixture into a liquidizer and blitz for about 5 minutes then decant into a bowl.

Heat the balsamic vinegar and gelatin in a pan and whisk together. Add a little of the puree and mix, then transfer this back into the bowl of puree and fold in. Put a bowl of ice under the puree to chill it down.

Whisk the double cream to form soft peaks. Lightly oil 8 mould dishes. Mix the cream into the puree, folding in with a spatula. Spoon the mixture into the moulds and put in the fridge for 3 hours.

Remove when ready and loosen the moulds by dipping the base into hot water.

Turn out on to serving plates. Serve with a green salad.

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