Roasted Red Pepper

Featured Recipe

Roasted Red Pepper Mousse Servings: 4  Serving size: 0.5 cup Preparation time: 70 minutes plus 3 hours standing time

•	1 tsp. unflavored gelatin
•	2 tbsp. water
•	8 oz. The Perfect Purée Roasted Red Pepper,  thawed
•	1 1/2 tbsp. fresh lemon juice
•	Cayenne pepper to taste
•	Salt and pepper to taste
•	1 cup heavy whipping cream
•	1 bunch fresh cilantro
•	6 tomatoes, peeled, seeded, and diced
•	2 tbsp. olive oil
•	1 tbsp. balsamic vinegar
•	6 butter lettuce leaves, shredded
•	12 fresh small oysters, shucked
Method:
1.	In a small bowl sprinkle gelatin over water. In a heavy medium saucepan combine Roasted Red Pepper puree, lemon juice, cayenne, and salt and pepper to taste. Bring to boiling; reduce heat. Stir in gelatin mixture until dissolved.
2.	Transfer mixture to a large bowl. Cover and refrigerate, stirring occasionally, about 1 hour or until mixture is the thickness of unbeaten egg white.
3.	On high speed of electric mixer whip cream to soft peaks; fold into thickened mixture. Divide evenly among four 1/2 cup soufflé molds or custard cups. Refrigerate until firm, about 3 hours. Can be prepared up to 1 day ahead.
4.	Fifteen minutes before serving time, wash and trim bottom half of stems from cilantro, reserving 4 sprigs for garnish. Tie remaining stems together with kitchen string. In a heavy medium saucepan combine tomatoes, the tied cilantro, oil, vinegar, and salt and pepper to taste. Bring to boiling; reduce heat. Simmer 5 minutes. Remove from heat; discard cilantro.
5.	Unmold soufflés by dipping molds quickly in hot water. Place each mold on the center of a salad plate. Mound shredded lettuce around mousses.
6.	Add oysters to simmering tomato mixture; simmer until edges of oysters begin to ruffle, about 3 minutes. Spoon some of the tomato mixture over lettuce on each plate; place 3 oysters on top of lettuce on each plate.
Serving Suggestion:
	Garnish with reserved cilantro sprigs. Serve immediately.