Red Pepper Mousse

• 2 large ripe red peppers
• 4 egg whites, stiffly whisked
• 1 packet aspic powder

Prepare ¼ pint aspic jelly by following instructions on packet except make it to double strength. Do not allow to set.

Cook the peppers in salted boiling water for 20 minutes or so until tender. Drain, cut out the pith and chop into small pieces.

Now put everything except the egg whites and tomato sauce into the liquidizer and whizz for a few seconds. Leave to cool.

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