Red Pepper Fondant

"Laurent Godbout, chef of Chez L'Epicier in Old Montreal, demonstrated this thick, succulent sauce for a Chicago audience to serve with a salad of Quebec snow crab. The sauce could be used with plain canned crab or other seafood." (Julian Armstrong, Montreal Gazette)

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  tablespoon unsalted butter
• 1⁄4 cup  sliced onion
• 1⁄4 cup white wine
• 1  red bell pepper, cut into large pieces (the large pieces retain their red color)
•  salt & freshly ground black pepper
• 2  tablespoons  cold water
• 1⁄2 tablespoon  powdered gelatin (half a 7 g packet)
• 3  ounces  whipping cream (e.g. 35% or heavy)
• 1  pinch  espelette  red pepper seasoning or 1  pinch cayenne or 1  pinch paprika (some red spice!)

Directions

1. Using a medium sized, heavy saucepan over medium heat, melt butter and sauté onions until they soften.
2. Lower heat to low, add wine and simmer until mixture reduces slightly, 5 to 10 minutes.
3. Add red pepper and continue simmering very slowly until red pepper softens and is completely cooked.
4. Pour mixture into a blender and purée, then strain through a sieve.
5. Season with salt and pepper to taste.
6. In a cup, soak gelatin in water, then heat 30 seconds in microwave or heat gently (low heat) in a small saucepan.
7. Stir into red pepper mixture.
8. Whip cream just until peaks form; do not whip until stiff.
9. Fold cream into the red pepper mixture and chill, covered, in the refrigerator.
10. Serve topped with crab or seafood salad.