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1
Place the tomatoes in a small pan and sprinkle the agar flakes over. Warm through over low heat, swirling the tomatoes around until they begin to wilt and release some of their juices, then stir in the slowly melting agar flakes. Allow to
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2
stew gently for a further 3 to 4 minutes.
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3
Puree the piquillo peppers, cayenne, celery salt, sugar, and vinegar in a blender until very smooth. Add the tomatoes to the blender now (scraping out every last vestige with a spatula) and blend briefly once more. now pass this mixture
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4
through a fine strainer into a bowl, pressing down on the solids with the back of a small ladle. Refrigerate for at least 30 minutes, or until beginning to set.
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5
Whip the cream in another bowl, only just until soft peaks form. Now transfer the whisk to the pepper mixture and give this a brief whisking to loosen it.
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6
Carefully fold the cream into the pepper puree until well combined and without any white streaks. Decant into ramekins, smooth over the surface, and stretch a piece of plastic wrap over the top of each one. place in the refrigerator to set, for at least 2 hours.
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7
For the garlic toasts, toast the baguette slices until nicely burnished. Rub the cut garlic clove over each one, season lightly, and brush with olive oil.
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8
Eat the red pepper mousse with teaspoons, occasionally spreading some of it onto the garlic toasts.
