Roast Red Pepper Mousses with Black Olive Relish

Name: Roast Red Pepper Mousses with Black Olive Relish
Yield: Serves 8
Ingredients: 2 anchovies; 1 garlic clove, skinned and chopped; 1 tin of good black olives; 2 egg whites; 2 tubs of crème fraîche (10.6 oz/300 g each); Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 garlic clove, skinned (optional); Freshly ground black pepper; 4 tbsp olive oil; 1 sachet of powdered gelatine (½ oz/14 g) or 4 leaves gelatine; 1 sachet of powdered gelatine (½ oz/14 g) or 4 leaves gelatine; ½ pint/285 ml chicken stock; 3 red peppers

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

Ingredients

3 red peppers
½ pint/285 ml chicken stock
1

Condiment

Method

Prepare 8 ramekins by rubbing a minute amount of olive oil thoroughly round the inside of each.

Halve each red pepper and scoop away the seeds. Put the peppers, skin side uppermost, under a hot grill till great black blisters form. Then put the pepper halves into a polythene bag for 10 minutes, after which the skins should peel away easily.

Heat the stock in a small saucepan. Wh