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Default 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.


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