Red Pepper Mousse - cooking recipe

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)

Preparation

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.
Sprinkle gelatin over the water in small saucepan; let soften 5 minutes. Cook over low heat, stirring constantly, until completely dissolved.
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.
Spoon into lightly oiled 4-cup mold. Cover with plastic wrap; chill until firm, 4 hours or overnight.
Uncover mousse; invert onto serving platter. Gently lift off mold. Garnish with fresh basil. Serve cold with crackers.