Red Pepper Fondant

1. 1

   Using a medium sized, heavy saucepan over medium heat, melt butter and saute onions until they soften.

2. 2

   Lower heat to low, add wine and simmer until mixture reduces slightly, 5 to 10 minutes.

3. 3

   Add red pepper and continue simmering very slowly until red pepper softens and is completely cooked.

4. 4

   Pour mixture into a blender and puree, then strain through a sieve.

5. 5

   Season with salt and pepper to taste.

6. 6

   In a cup, soak gelatin in water, then heat 30 seconds in microwave or heat gently (low heat) in a small saucepan.

7. 7

   Stir into red pepper mixture.

8. 8

   Whip cream just until peaks form; do not whip until stiff.

9. 9

   Fold cream into the red pepper mixture and chill, covered, in the refrigerator.

10. 10

    Serve topped with crab or seafood salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.