Red pepper mousse with quails' egg
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Red peppers | |
| 4 | Yellow peppers | |
| 4 | Floz extra virgin olive oil | |
| 2 | tablespoons | Balsamic vinegar |
| 1 | Clove garlic; crushed | |
| Salt and pepper to taste | ||
| 2 | tablespoons | Parsley; chopped |
| 2 | tablespoons | Fresh mint leaves; chopped |
| 2 | ounces | Caster sugar |
| 4 | Sheets gelatine | |
| 2 | Egg whites; whisked | |
| ¼ | pint | Double cream |
| 4 | tablespoons | Red wine |
| 6 | Red peppers from the marinade | |
| 4 | Fresh quails' eggs; boiled | |
| Baby spinach for salad | ||
Directions
FOR THE MOUSSE
To marinate the peppers: Pre-heat griddle pan. Cut peppers into quarters and remove stem and seeds. Char the peppers, skin side down first. Place into a bag, to help remove the skins.
Place into a bowl and mix together the other ingredients and pour over the peppers. Leave to marinate.
Remove the red peppers from the marinade and place into a food processor.
For the mousse: Blitz the red peppers in the food processor. Take the pepper marinade and place into a saucepan with the red wine. Add the soaked leaf gelatine and warm through, stirring continuously to dissolve the gelatine.
Whisk the double cream, then the egg whites. Cool the gelatine mix and add the pur‚e of peppers and fold in the whisked cream, and finally the egg whites.
Place a little mixture into a mould and place a cooked quails' egg in the centre. Cover with the mousse and leave to set overnight.
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Carlton Food Network
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