Appetizers & First Course

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.
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