Red Pepper Mousse

Ingredients

• 1 tablespoon unsalted butter
• 4 red bell peppers, roasted, peeled, seeded, cut into 1-inch strips (about 1-3/4 lbs.)
• 1 garlic clove, crushed
• 1/2 teaspoon dried basil
• 1 (1/4 ounce) envelope unflavored gelatin
• 1/2 cup cold water
• 1 tablespoon white wine vinegar
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 1 cup heavy cream
• fresh basil (to garnish)

Directions

1. 1

   Melt butter in skillet over low heat. Add bell peppers and garlic; cook covered until tender, about 10 minutes. Process with basil in food processor until smooth.

2. 2

   Sprinkle gelatin over the water in small saucepan; let soften 5 minutes. Cook over low heat, stirring constantly, until completely dissolved.

3. 3

   Combine bell pepper puree, gelatin, vinegar, sugar, salt, and pepper in large bowl; let cool to room temperature. Whip cream until stiff. Gently fold into bell pepper mixture.

4. 4

   Spoon into lightly oiled 4-cup mold. Cover with plastic wrap; chill until firm, 4 hours or overnight.

5. 5

   Uncover mousse; invert onto serving platter. Gently lift off mold. Garnish with fresh basil. Serve cold with crackers.