Red Pepper Mousse

Long-awaited, finally found, ever so yummy Red Pepper Mousse. It's great for an intimate evening at home or for a fun little dinner party!

Preheat oven to 325
jar of roasted red peppers (or you can roast your own--3 will work best)
4 oz creme fraiche or mascarpone
4 whole eggs + 1 egg yolk
3 or 4 slices smoked salmon
salt/pepper to taste
6 ramekins
parchment paper

Combine red peppers and creme fraiche in blender til smooth. Salt & pepper to taste. Add eggs. Blend until thick and smooth.

Grease one side of parchment paper. Grease ramekins (use butter/margerine/shortening) and fill 3/4 full with mixture. Fill baking dish with hot water 1 inch deep. Place filled ramekins into dish, then cover the ramekins with parchment, greased side down.

Bake 20 minutes. Let stand 5 minutes before removing parchment.

Place salmon pieces onto a plate in roughly the same size as your ramekin--I upend the ramekin over the salmon and trim to fit the size before filling the ramekins with the mixture. Upend the ramekin over the salmon and serve with a sprig of parsley for decoration. It's delicous and light, and goes really well with a salad and white wine.

Bon Appetit!