red bell pepper mousse with tomato, cilantro, oysters
 
6   servings
 
2 lb.  red bell peppers
1 tsp  unflavored gelatin
2 Tbsp  water
1-1/2 Tbsp  fresh lemon juice
  salt and pepper
1 cup  whipping cream, whipped to soft
  peaks
6   tomatoes, peeled, seeded, diced
1 bunch  fresh cilantro, tied (6 leaves
  reserved
2 Tbsp  olive oil
1 Tbsp  balsamic vinegar
6   butter lettuce leaves, shredded
12   fresh small oysters, shucked (liquor
  reserved
 
char peppers over gas flame or in broiler until blackened on all sides. 
wrap in paper bag and let stand 10 minutes to steam. peel and seed. rinse 
if necessary. quarter peppers. puree in processor. strain through fine 
sieve. sprinkle gelatin over water in small bowl. bring 1 cup pepper puree 
(reserve any remainder for another use), lemon juice, salt and pepper to 
simmer in heavy medium saucepan. add gelatin mixture and stir until 
dissolved. transfer to large bowl. refrigerate until pepper mixture is 
thickened but not firm, stirring occasionally, about 1 hour. fold in 
whipped cream. divide evenly among six 1/2 cup souffle' molds. refrigerate 
until firm, about 3 hours. simmer tomatoes, 1 bunch cilantro, oil, 
vinegar, salt and pepper in heavy medium saucepan 5 minutes to blend 
flavors. discard cilantro. dip bottom of souffle' molds in hot water. 
unmold onto center of each plate. mound lettuce on either side of mousse. 
add oysters and reserved liquor to tomato mixture and simmer until edges 
of oysters begin to ruffle, about 3 minutes. mound some of tomato mixture 
between lettuce on each plate; top each tomato mound with 1 oyster. 
garnish with reserved cilantro leaves. serve immediately. 
 
 
 
 
 
(ID: 78113) Mirror: rec.food.recipes: Fri, Oct 17, 2003


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