Name: Red Pepper Mousse with Quails' Egg
Ingredients: 6 Red peppers; 4 Yellow peppers; 4 Floz extra virgin olive oil; 2 tb Balsamic vinegar; 1 Clove garlic; crushed; Salt and pepper to taste; 2 tb Parsley; chopped; 2 tb Fresh mint leaves; chopped; 2 oz Caster sugar; 4 Sheets gelatine; 2 Egg whites; whisked; 1/4 pt Double cream; 4 tb Red wine; 6 Red peppers from the marinade; 4 Fresh quails' eggs; boiled; Baby spinach for salad

Jesus is not indifferent, unconcerned or unable to fulfill His promise. He knows after He returns there will be no opportunity for salvation. His so-called delay “as some count slowness” (2 Pet. 3:9) is a token of His mercy – giving people just a little more time to repent and trust Him. Jesus is being patient for His enemies to come to repentance. It was the same before His judgment with water. “When the patience of God kept waiting in the days of Noah” (1 Pet. 3:20). God is always looking to show mercy to the guilty (cf. Eze. 33:11).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Sami	Coxon’s kit, Coxon2	2	servings

INGREDIENTS

6		Red peppers
4		Yellow peppers
4		Floz extra virgin olive oil
2	tb	Balsamic vinegar
1		Clove garlic; crushed
		Salt and pepper to taste
2	tb	Parsley; chopped
2	tb	Fresh mint leaves; chopped
2	oz	Caster sugar
4		Sheets gelatine
2		Egg whites; whisked
1/4	pt	Double cream
4	tb	Red wine
6		Red peppers from the marinade
4		Fresh quails' eggs; boiled
		Baby spinach for salad

INSTRUCTIONS

FOR THE MOUSSE
To marinate the peppers: Pre-heat griddle pan. Cut peppers into quarters
and remove stem and seeds. Char the peppers, skin side down first. Place
into a bag, to help remove the skins.
Place into a bowl and mix together the other ingredients and pour over the
peppers. Leave to marinate.
Remove the red peppers from the marinade and place into a food processor.
For the mousse: Blitz the red peppers in the food processor. Take the
pepper marinade and place into a saucepan with the red wine. Add the soaked
leaf gelatine and warm through, stirring continuously to dissolve the
gelatine.
Whisk the double cream, then the egg whites. Cool the gelatine mix and add
the pur.e of peppers and fold in the whisked cream, and finally the egg
whites.
Place a little mixture into a mould and place a cooked quails' egg in the
centre. Cover with the mousse and leave to set overnight.
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