Pepper Mousse    CD  HD   20mins plus chilling

Serves 6     Cold  Vegetables  Hors d’oeuvre  Starter  Appetizer  Eggless

Ingredients

10g/3 teasp Powdered Gelatine
3 tbsp Warm Water
1 x 400g/14 oz tin Red Peppers, drained
180ml/6fl.oz. Double Cream

For the sauce

120ml/4fl.oz. Tomato Puree
2 tbsp Tomato Juice
½  teasp Tabasco sauce

Instructions

1. Place the gelatine and warm water in a heatproof bowl, mix well and set over a saucepan of simmering water. Heat, stirring, until gelatine dissolves. Set aside to cool  slightly.

2. Meanwhile, place the red peppers in a food processor, season with salt and pepper and process until pureed.

3. Transfer the pepper mixture to a large mixing bowl and stir in the cream.

4. Pour in the gelatine to the pepper mixture in a steady stream, stirring constantly. Mix well then pour into 6 oiled moulds. Chill in the refrigerator for at least 2 hours or until set.

5. Make the sauce by  mixing together the tomato puree, tomato juice and Tabasco sauce. Season to taste.

6.  To serve - turn each mousse onto an individual  serving plate and drizzle with the sauce.

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