Title: Red Pepper Mousse
Categories: Worrall tho, Worrall2
Yield: 1 servings

8 Red peppers; roasted, peeled
-and
; sliced (reserve
; 1tbsp oil from
; roasting)
1 ts Soft thyme leaves
2 tb Extra virgin olive oil
2 Cloves garlic; finely diced
1 tb Balsamic vinegar
2 ts Unflavoured gelatin
8 fl Double cream
Salt and ground black pepper

In a heated frying pan put the garlic, thyme and 1tbsp of oil from the
peppers. Sweat down then add the sliced peppers, salt and pepper. Pour this
mixture into a liquidizer and blitz for about 5 minutes then decant into a
bowl.

Heat the balsamic vinegar and gelatin in a pan and whisk together. Add a
little of the puree and mix, then transfer this back into the bowl of puree
and fold in. Put a bowl of ice under the puree to chill it down.

Whisk the double cream to form soft peaks. Lightly oil 8 mould dishes. Mix
the cream into the puree, folding in with a spatula. Spoon the mixture into
the moulds and put in the fridge for 3 hours.

Remove when ready and loosen the moulds by dipping the base into hot water.
Turn out on to serving plates. Serve with a green salad.

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