Roasted Red Pepper Mousse

Name: Roasted Red Pepper Mousse
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT4H55M0.000S
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 2 cloves garlic, minced; 2 onions, diced; 4 roasted red peppers, peeled, seeded and finely chopped; 2 cups/250 ml chicken or vegetable stock; 2 tablespoons tomato paste; Salt and freshly ground black pepper; Pinch piment d'espelette or cayenne pepper; 4 teaspoons unflavored gelatin; Squirt of lemon juice; 1 cup/250 ml heavy cream

Getting reviews...

This is very good with the Cauliflower Salad on the side for crunch.

Level: Easy
Total: 4 hr 55 min

Prep: 15 min
Inactive: 4 hr 30 min
Cook: 10 min

Yield: 6 servings

Level: Easy
Total: 4 hr 55 min

Prep: 15 min
Inactive: 4 hr 30 min
Cook: 10 min

Yield: 6 servings

Ingredients

2 tablespoons olive oil

2 cloves garlic, minced

2 onions, diced

4 roasted red peppers, peeled, seeded and finely chopped

2 cups/250 ml chicken or vegetable stock

2 tablespoons tomato paste

Salt and freshly ground black pepper

Pinch piment d'espelette or cayenne pepper

4 teaspoons unflavored gelatin

Squirt of lemon juice

1 cup/250 ml heavy cream

Directions

Heat the oil in a saute pan and gently cook the garlic and onions until soft. Add the red peppers, 2/3 cup/150 ml of the stock and the tomato paste. Season with salt, black pepper and piment d'espelette. Simmer until the vegetables are tender and the liquid has completely evaporated. Puree with an immersion blender and transfer to a metal or glass bowl.
Stir the gelatin into the remaining stock in a small saucepan and heat, stirring to dissolve. Mix it well into the puree. Set the mixture on a bed of ice and cool until the mixture mounds when dropped from a spoon. Check the seasonings, adding lemon for acidity if needed. (The mixture should be highly seasoned because the cream, once added, will dilute the taste a bit.)
Whip the cream and gently fold it in. Pour the mixture into a mold, cover and chill until serving, at least 4 hours.