Red Pepper Mousse
Ready In: 1 hr 20 mins
Serves: 16
Ingredients
- 1 tablespoon unsalted butter
- 4 red bell peppers, roasted, peeled, seeded, cut into 1-inch strips (about 1-3/4 lbs.)
- 1 garlic clove, crushed
- 1⁄2 teaspoon dried basil
- 1 (1/4ounce) envelope unflavored gelatin
- 1⁄2 cup cold water
- 1 tablespoon white wine vinegar
- 1 teaspoon sugar
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon fresh ground pepper
- 1 cup heavy cream
- fresh basil (to garnish)
Directions
- Melt butter in skillet over low heat. Add bell peppers and garlic; cook covered until tender, about 10 minutes. Process with basil in food processor until smooth.
- Sprinkle gelatin over the water in small saucepan; let soften 5 minutes. Cook over low heat, stirring constantly, until completely dissolved.
- Combine bell pepper puree, gelatin, vinegar, sugar, salt, and pepper in large bowl; let cool to room temperature. Whip cream until stiff. Gently fold into bell pepper mixture.
- Spoon into lightly oiled 4-cup mold. Cover with plastic wrap; chill until firm, 4 hours or overnight.
- Uncover mousse; invert onto serving platter. Gently lift off mold. Garnish with fresh basil. Serve cold with crackers.
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