Red Pepper Mousse

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 16
• 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 (1/4 ounce) envelope unflavored gelatin
• 1/2 cup cold water
• 1 tablespoon wine vinegar
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 1 cup heavy cream
• fresh basil (to garnish)

Recipe

• 1 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.
• 2 sprinkle gelatin over the water in small saucepan; let soften 5 minutes. cook over low heat, stirring constantly, until completely dissolved.
• 3 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.
• 4 spoon into lightly oiled 4-cup mold. cover with plastic wrap; chill until firm, 4 hours or overnight.
• 5 uncover mousse; invert onto serving platter. gently lift off mold. garnish with fresh basil. serve cold with crackers.