Mousse De Poivrons Doux (Red-Pepper Mousse)

• 3 to 4 large red bell peppers
• 1/2 teaspoon salt
• 1 cup heavy cream

1. Preheat the broiler with the rack set to leave the peppers about two inches from the heat, then broil the whole peppers for approximately 10 minutes, turning them as their skins blister and turn black.
2. Remove the peppers from the broiler and, when they are cool enough to handle, peel, seed and quarter them.
3. Place the peppers and salt in a small saucepan, without water, and slowly bring to a simmer.
4. Cover and cook gently, stirring occasionally, until the peppers are very thick and have given up most of their liquid, about an hour or an hour and a half, depending on the moisture content of of the peppers.
5. Place the cooked peppers in a sieve to drain off any remaining liquid.
6. Drain them for several hours or overnight.
7. Puree the peppers in a food processor until smooth.
8. There should be about a half a cup.
9. Place a whisk, or the beaters for an electric mixer, and a bowl in the freezer for at least one hour.
10. Take the cold whisk, or beaters, and bowl and whip the cream until very stiff.
11. Carefully fold in the pepper puree to make a mousse.
12. Using two spoons, form small oval shapes of the mousse.
13. Place two to three ovals on each plate and serve.

red bell peppers, salt, heavy cream

Taken from cooking.nytimes.com/recipes/6059 (may not work)