Red Pepper Mousse (V)
A set red pepper mouse
¼ Onion, finely chopped
2 tomatoes, deseeded and chopped
3 red peppers, cored, deseeded and chopped
1 ½ leaves of gelatine or ½ teaspoon powdered gelatine (or equivalent quantity of agar)
2 tablespoons of olive oil
½ teaspoon cayenne pepper
2 tablespoons white wine vinegar
1 teaspoon raspberry vinegar
400ml / 14 fl oz whipping cream, chilled
salt and freshly ground white pepper
Loaf tin
Cling film
Palette knife
Saucepan
Sieve
Soak the gelatine/agar in cold water until supple.
Sweat chopped onions in Olive oil without colouring. Add chopped tomatoes and red peppers, 1 tsp salt, ½ tsp cayenne pepper and cook for 6-7 mins over strong heat stirring to stop sticking.
Puree and return to pan and reduce for about 5 mins stirring constantly to obtain 200ml of puree.
Add gelatine and stir until completely dissolved.
Force mixture through a sieve into a small bowl and allow to cool slightly.
Mix together white wine and raspberry vinegar and reduce by 2 thirds over high heat.
Stir into puree and leave to cool in the fridge.
Whip cream into soft peaks, mix ¼ into the mousse mixture then gently fold in the remaining cream.
Taste and correct seasoning.
Transfer into a terrine, smooth surface with palette knife, cover with cling film and refigerate for at least 3 hours.
NOTE: I had trouble getting the mousse to set so I put it in the freezer and turned it into an ice cream!