Red pepper mousse on green pepper sauce

Ingredients for 6 servings:

• 500 g red bell pepper(s)
• 1 tbsp olive oil
• 1 small onion(s), chopped
• 6 sheets of gelatin or agar-agar
• 50 g butter
• 250 ml vegetable stock
• 1 shot of Noilly Prat
• 1 tsp sugar
• 70 ml sweet cream
• some salt
• Tarragon, fresh
• 250 g bell pepper(s), green
• 30 g butter
• 150 ml vegetable stock
• 1 shot of Noilly Prat
• Salt
• Dill, fresh

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 40 minutes; Total time approx. 9 hours

Vegetarians can replace gelatin with agar-agar.

Halve both bell peppers, remove the stems and seeds, rub the skin side with olive oil, sprinkle with salt, and place under the preheated broiler for about ten minutes, until the skin starts to blacken and blister. Place in a plastic bag and let cool. Peel the skin off the bell peppers. Set half a red bell pepper aside. Sauté the chopped onion in the butter until translucent. Cut the remaining red bell pepper into pieces and add. Pour in the vegetable stock, cover, and simmer for 10-15 minutes until soft. Purée everything with a hand blender and pass through a sieve again. Soak the gelatine in a little cold water, squeeze out the excess liquid, and dissolve it in the still-hot bell pepper mixture. Heat again slightly, if necessary, but do not bring to a boil. Season with Noilly Prat, salt, and sugar, and refrigerate the bell pepper mousse. As soon as the bell pepper mousse begins to set, whip the cream with a little salt until stiff peaks form and fold in. Finely chop the tarragon and stir it into the mixture. Refrigerate overnight to set. For the sauce, roughly chop the green bell peppers, sauté in butter, pour in the vegetable stock, and simmer until soft. Puree this mixture and pass through a sieve. Season with salt and Noilly Prat and stir in finely chopped dill, if desired. Refrigerate. To serve, first spread a layer of the bell pepper sauce on the plates. Use a spoon to scoop out dumplings of the red bell pepper mousse and place them on top. Dice the remaining half of the red bell pepper and arrange them on top of the sauce to garnish.