Red Pepper Fondant

• 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 1 pinch cayenne or 1 pinch paprika (some red spice!)

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

unsalted butter, onion, white wine, red bell pepper, salt, cold water, powdered gelatin, whipping cream, cayenne

Taken from www.food.com/recipe/red-pepper-fondant-89205 (may not work)