Red-Pepper Mousse

Directions

1. 1
   Char the peppers over an open flame or under the broiler until the skin blisters and turns black on all sides, about 5 minutes.
2. 2
   Transfer the peppers to a paper bag, close and set aside until the peppers are tender, 15 to 20 minutes.
3. 3
   Split each pepper lengthwise, lay it flat and use a sharp knife to lift off the skin and remove the veins and seeds.
4. 4
   Do not rinse the peppers.
5. 5
   Put the peppers, salt, pepper, yogurt and ricotta into a food processor and process until smooth.
6. 6
   In a small saucepan, heat 1/2 cup of the puree over low heat until it is hot, but not boiling, and remove from the heat.
7. 7
   Soften the gelatin in 1 tablespoon of tepid water and stir into the warmed portion of the puree.
8. 8
   Continue stirring for 5 minutes, until the gelatin is completely dissolved and the puree has cooled slightly, then stir in the remaining unheated puree.
9. 9
   Place in the food processor and process briefly to combine well.
10. 10
    Put the mousse into a clean bowl, cover and refrigerate for 2 to 3 hours until firm.