Red Pepper Mousse With Quails’ Egg
| 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. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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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