Ingredients
1 cup milk
1 1/2 tablespoons butter
1 tablespoon flour
Salt to taste
4 medium red peppers
4 medium yellow peppers
4 large eggs
1/2 cup Parmigiano Reggiano
Salt and freshly ground pepper to taste
1 clove garlic
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First make the bechamel sauce. In a small saucepan bring the milk to a point just below boiling. Set aside. In another small saucepan melt the butter over low heat, add the flour and salt, and cook for 5 minutes, stirring constantly to remove lumps. Add the heated milk to the roux, whisking to prevent lumps, and cook over low heat, stirring constantly, for 15 minutes. Set aside. To make the mousse, preheat oven to 425 degrees. Roast the peppers for 40 minutes or until the sides soften and fall in. When they are cool enough to handle, pass through a sieve and set aside. Reduce oven to 350 degrees. Combine the eggs, cheese and salt and pepper with the pepper puree and the bechamel. Place in half-cup molds on a tray in the oven, and bake for 30 minutes. While the mousse is cooking, make the anchovy sauce. Mince the garlic and anchovies together. Place in a small saucepan. Add the olive oil and butter, and heat over a low flame until warm. Do not boil. Top mousse with sauce, and serve immediately.
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Convenient anchovy flavor — squeeze into sauces, dressings, butter
Ruby port — cheese pairing, reductions, poaching pears
Professional copper saucepan — ultimate thermal control for sauces
French-engineered grinding mechanism — lifetime pepper mill
Achievable elevated desserts — laminated doughs, cakes, custards