Title: Red Pepper Mousse with Asparagus And Feta
Categories: Starter, Here's one , Earlier2
Yield: 4 servings

-----------------------------------MOUSSE-----------------------------------
1 sm Onion
1 Clove Garlic
15 g Butter
1 lg Red Pepper
300 ml Double Cream
4 Sprigs Tarragon
1 Egg
Salt & Ground Black Pepper

-----------------------------ASPARAGUS AND FETA-----------------------------
20 Young Asparagus Spears
90 g Feta Cheese
6 Black Olives
1/2 sm Yellow Pepper
1 pn Sugar
Knob of Butter
Iced Water

----------------------------------DRESSING----------------------------------
1 tb Walnut Oil
1 STARTERspn Extra Virgin
-Olive Oil
1 ts Balsamic Vinegar
1/4 ts Caster Sugar
Salt & Ground Black Pepper

1. Prepare mousse. Preheat oven to 140ºc / 275ºf / GM1 then lightly butter
4 dariole moulds or small ramekins.

2. Peel and finely chop onion. Peel and crush garlic. Melt butter in a
small pan, add onion and garlic and cook until soft but not brown.

3. Cut red pepper in half. Remove core, seed and membrane - you need 250g /
prepared weight. Chop pepper roughly. Add pepper to onion with cream. Cook
until vegetables are soft. Season to taste.

4. Puree in a blender or food processor. Rinse pan. Pass mixture through a
fine sieve into clean pan.

5. Strip leaves from tarragon and chop finely. Beat egg. Heat mixture
gently. Add tarragon and beaten egg off the heat.

6. Pour into prepared moulds and cover each one with foil. Place two folded
muslin's or household cloths in a roasting tin. Sit moulds on cloths. Pour
sufficient boiling water into tin to come 1/4 of way up moulds.

7. Bake in preheated oven for 1 - 1 1/4 hours, until mousses are set. Leave
to cool.

8. Prepare asparagus. Remove woody white ends of spears. Cut away stems,
leaving just tips and about 5cm of stem. Use trimmings to make soup or to
puree into a sauce. Bring a small pan of water to boiling point. Add
asparagus tips, a pinch of sugar and a knob of butter. Cook for about 2
minutes, until just cooked but still crisp. Drain and refresh in iced
water. Drain again.

9. Dice feta cheese and yellow pepper. Stone olives and halve (or quarter
if large).

10. Prepare dressing. Whisk oils, vinegar and sugar together in a bowl or
small jug. Season to taste with salt and pepper.

11. Run a small sharp knife around mousses. Invert onto four serving
plates, give a sharp shake to remove mousses from this. Arrange asparagus
around and scatter with feta, olives and pepper. Drizzle dressing over
asparagus and cheese immediately before serving.

Converted by MC_Buster.

NOTES : Chef:Tessa Bramley

Converted by MM_Buster v2.0l.