Red Pepper Mousse With Quails’ Egg

I think it is the preacher's responsibility to get attention and comprehension. It is the Holy Spirit’s responsibility to produce yielding, retention, and action – that's not my job. All the slick techniques, all the gospel marketing packages, all the pulpit histrionics of jumping and stomping and flailing around, and doing whatever they do to create the mood. All the sad stories, the mood music, the endless invitations, the hand raising, the walking to the front, all of that kind of pressure is not preaching the Word. It has nothing to do with comprehension. The decision of yielding, surrendering and then retaining and acting, is between the hearer and God, and not the hearer and the preacher.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Sami		2	Servings

INGREDIENTS

6		Red peppers
4		Yellow peppers
4		Floz extra virgin olive oil
2	T	Balsamic vinegar
1		Clove garlic, crushed
		Salt and pepper to taste
2	T	Parsley, chopped
2	T	Fresh mint leaves, chopped
2	oz	Caster sugar
4		Sheets gelatine
2		Egg whites, whisked
1/4	pt	Double cream
4	T	Red wine
6		Red peppers from the
		marinade
4		Fresh quails' eggs, boiled
		Baby spinach for salad

INSTRUCTIONS

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 pure 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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 259 Calories From Fat: 24 Total Fat: 2.7g Cholesterol: 2.8mg Sodium: 59.8mg Potassium: 1707.6mg Carbohydrates: 51.6g Fiber: 13.1g Sugar: 22g Protein: 9g