red bell pepper mousse
 
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
 
charbroil 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. 
 
 
-- 
 
(ID: 78115) Mirror: rec.food.recipes: Fri, Oct 17, 2003


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