400 grams of red pepper. Red candy and, separately
400 grams of green sweet peppers
2 tablespoons oil
60 grams of onion, 1/4 Cup
2 garlic cloves, crushed
2 cups of chicken broth
6 sheets of gelatine without color, a few 30 grams
1 teaspoon salt
1/4 teaspoon ground white pepper
1/2 Cup whipping cream.
Removed the seeds and veins to red and green peppers. They are separately apart.
In separate pans 1 tablespoon oil in each Pan, thus eat half of the minced onion and a give of crushed garlic and cook until wilt, a few 3 minutes. The same, are added to each skillet, respectively, Red and green peppers and some are cooked 8 minutes. To each an is orna 1 corsome Cup. Are boil and removed fire.
Separately, moves the contents of each pan to a blender container and they are finely crushed, each serving is passed through a fine sieve and each links, still hot, is added, the half of the gelatin squeezed, that previously has been separately in water for a few 5 minutes. At each serving are stirred the halves of the salt, pepper and cream.
Meanwhile, It has had in the freezer a mould of ones 18 x 9 x 6 cm, nail 3 1/2 to 4 capacity cups, the first layer of one of the preparations is poured on it, the mold gets back in the freezer for a few 5 minutes, to harden or just, unfrozen and proceeds equal and on, alternating color in each. layer. At last, the mold gets into the fridge to harden completely.
When is it going to serve enters the mold for a second warm water and turns on the tray to serve !to mousse cut into slices.
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