Red Pepper Fondant

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon unsalted butter
  • 14
    cup sliced onion
  • 14
  • 1
    red bell pepper, cut into large pieces (the large pieces retain their red color)
  • salt & freshly ground black pepper
  • 2
    tablespoons cold water
  • 12
    tablespoon powdered gelatin (half a 7 g packet)
  • 3
    ounces whipping cream (e.g. 35% or heavy)
  • 1
    1 pinch cayenne or 1 pinch paprika (some red spice!)
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DIRECTIONS

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