Red Pepper Mousse In Endive

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
3/4 cup	46g / 1.6oz	Minced onions
1		Garlic clove - minced fine
3		Red peppers - cut small dice
1 cup	237ml	Chicken stock
1		Saffron threads - crushed
2 tablespoons	30ml	Tomato paste
		Salt - to taste
		Freshly-ground white pepper - to taste
1 tablespoon	15ml	Powdered gelatin
1/4 cup	59ml	White wine
3/4 cup	177ml	Heavy cream - whipped
30		Endive spears
		Slivered red pepper - for garnish

Recipe Instructions

Saute the onions and garlic in the oil until golden. Add the diced peppers, stock, saffron, tomato paste, salt and pepper, to taste. Simmer until all ingredients are tender and liquid is reduced by half.

Bloom the gelatin in the wine.

Puree the red pepper mixture in a blender. Add the bloomed gelatin while the red pepper mixture is still hot and blend to combine all ingredients well. Cool the mixture over an ice bath until it mounds when dropped from a spoon.

Fold the whipped cream into the mixture. Transfer the mousse to a pastry bag fitted with a round tip. Pipe the mousse into the endive spears and garnish with a sliver of red pepper.

This recipe yields 30 pieces.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C34) - from the TV FOOD NETWORK

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