Red pepper mousse
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Red peppers; roasted, peeled and | |
| ; sliced (reserve | ||
| ; 1tbsp oil from | ||
| ; roasting) | ||
| 1 | teaspoon | Soft thyme leaves |
| 2 | tablespoons | Extra virgin olive oil |
| 2 | Cloves garlic; finely diced | |
| 1 | tablespoon | Balsamic vinegar |
| 2 | teaspoons | Unflavoured gelatin |
| 8 | fluid ounce | Double cream |
| Salt and ground black pepper | ||
Directions
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.