Red Pepper Fondant Food

RED PEPPER FONDANT

Red Pepper Fondant image

"Laurent Godbout, chef of Chez L'Epicier in Old Montreal, demonstrated this thick, succulent sauce for a Chicago audience to serve with a salad of Quebec snow crab. The sauce could be used with plain canned crab or other seafood." (Julian Armstrong, Montreal Gazette)

Provided by Jodi B.

Categories Sauces

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon unsalted butter
1/4 cup sliced onion
1/4 cup white wine
1 red bell pepper, cut into large pieces (the large pieces retain their red color)
salt & freshly ground black pepper
2 tablespoons cold water
1/2 tablespoon powdered gelatin (half a 7 g packet)
3 ounces whipping cream (e.g. 35% or heavy)
1 pinch cayenne or 1 pinch paprika (some red spice!)

Steps:

Using a medium sized, heavy saucepan over medium heat, melt butter and sauté onions until they soften.
Lower heat to low, add wine and simmer until mixture reduces slightly, 5 to 10 minutes.
Add red pepper and continue simmering very slowly until red pepper softens and is completely cooked.
Pour mixture into a blender and purée, then strain through a sieve.
Season with salt and pepper to taste.
In a cup, soak gelatin in water, then heat 30 seconds in microwave or heat gently (low heat) in a small saucepan.
Stir into red pepper mixture.
Whip cream just until peaks form; do not whip until stiff.
Fold cream into the red pepper mixture and chill, covered, in the refrigerator.
Serve topped with crab or seafood salad.

Nutrition Facts : Calories 125.9, Fat 10.8, SaturatedFat 6.7, Cholesterol 36.8, Sodium 12, Carbohydrate 3.8, Fiber 0.7, Sugar 1.8, Protein 1.6

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