To marinate the peppers: Pre-heat griddle pan. Cut peppers into quarters and remove stem and seeds. Char the peppers, skin side down first. Place into a bag, to help remove the skins. Place into a bowl and mix together the other ingredients and pour over the peppers. Leave to marinate. Remove the red peppers from the marinade and place into a food processor. For the mousse: Blitz the red peppers in the food processor. Take the pepper marinade and place into a saucepan with the red wine. Add the soaked leaf gelatine and warm through, stirring continuously to dissolve the gelatine. Whisk the double cream, then the egg whites. Cool the gelatine mix and add the pur?e of peppers and fold in the whisked cream, and finally the egg whites. Place a little mixture into a mould and place a cooked quails egg in the centre. Cover with the mousse and leave to set overnight. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (863g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 116 (24%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 7.1g||35 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 40.8mg||13 %|
|Sodium 119.2mg||4 %|
|Potassium 1696.6mg||45 %|
|Total Carbohydrate 78.1g||23 %|
|Dietary Fiber 11.1g||45 %|
|Sugars, other 67g|
|Protein 8.3g||12 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 485
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!