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Recipes (moderated) (rec.food.recipes) A moderated forum. The purpose of rec.food.recipes is for posting recipes and recipe requests only. It is for the *sharing* of recipes among the readers. |
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Red Bell Pepper Mousse (3) Collection
Red Bell Pepper Mousse with Tomato, Cilantro, Oysters
Red Bell Pepper Mousse Red Bell Pepper Mousse Red Bell Pepper Mousse with Tomato, Cilantro, Oysters 6 servings 2 lb red bell peppers 1 tsp unflavored gelatin 2 Tbsp water 1 1/2 Tbsp fresh lemon juice Salt and pepper 1 cup whipping cream, whipped to soft peaks 6 tomatoes, peeled, seeded, diced 1 bunch fresh cilantro, tied (6 leaves reserved) 2 Tbsp olive oil 1 Tbsp balsamic vinegar 6 butter lettuce leaves, shredded 12 fresh small oysters, shucked (liquor reserved) Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel and seed. Rinse if necessary. Quarter peppers. Puree in processor. Strain through fine sieve. Sprinkle gelatin over water in small bowl. Bring 1 cup pepper puree (reserve any remainder for another use), lemon juice, salt and pepper to simmer in heavy medium saucepan. Add gelatin mixture and stir until dissolved. Transfer to large bowl. Refrigerate until pepper mixture is thickened but not firm, stirring occasionally, about 1 hour. Fold in whipped cream. Divide evenly among six 1/2 cup souffle' molds. Refrigerate until firm, about 3 hours. Simmer tomatoes, 1 bunch cilantro, oil, vinegar, salt and pepper in heavy medium saucepan 5 minutes to blend flavors. Discard cilantro. Dip bottom of souffle' molds in hot water. Unmold onto center of each plate. Mound lettuce on either side of mousse. Add oysters and reserved liquor to tomato mixture and simmer until edges of oysters begin to ruffle, about 3 minutes. Mound some of tomato mixture between lettuce on each plate; top each tomato mound with 1 oyster. Garnish with reserved cilantro leaves. Serve immediately. Red Bell Pepper Mousse 1/4 lb red bell pepper cooked and mashed 1/4 lb butter 1 cup cold bechamel sauce, salt, pepper Mix the mashed peppers to the butter and cold bechamel sauce. Season. Blend well. Bechamel Sauce: 5 Tbsp level butter* 5 Tbsp level flour 1 3/4 cups cold milk** Salt Pepper Put 5 level Tbsp. of butter into a pan and melt over low heat. Do not brown. Remove the pan from heat. Add 5 level Tbsp of flour and stir in well with butter* but do not brown. Work with this as you would a roux. Slow and stirring often over LOW heat. Nita Add 1 3/4 cups of cold milk**. Remember cold milk. Warm milk will make the mixture lumpy. Put back on the stove over medium low heat. Stir well and bring to slow boil until the mixture thickens, salt and pepper to taste and then quickly remove from heat. This is sometimes called a white roux. Chill for Cold Mousse. Red Bell Pepper Mousse 6 servings 2 lb red bell peppers 1 tsp unflavored gelatin 2 Tbsp water 1 1/2 Tbsp fresh lemon juice Salt and pepper 1 cup whipping cream, whipped to soft peaks Charbroil peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel and seed. Rinse if necessary. Quarter peppers. Puree in processor. Strain through fine sieve. Sprinkle gelatin over water in small bowl. Bring 1 cup pepper puree (reserve any remainder for another use), lemon juice, salt and pepper to simmer in heavy medium saucepan. Add gelatin mixture and stir until dissolved. Transfer to large bowl. Refrigerate until pepper mixture is thickened but not firm, stirring occasionally, about 1 hour. Fold in whipped cream. Divide evenly among six 1/2 cup souffle' molds. Refrigerate until firm, about 3 hours. -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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