Carrot and Red Pepper Mousse
		4 servings
Amount	Measure	Ingredient
1	ea.	Carrot, sliced thin
1	ea.	Red pepper,  roasted
1	ea	Yellow pepper, roasted
6 -1/2	sheets	Gelatin sheets
4-5	ounces	Heavy cream
1	Tablespoon	Fresh lemon juice
1/8	teaspoon	Nutmeg
	to taste	Salt and pepper
Bring carrots to a boil.  De-seed peppers  and add to carrots.  Reserving 1 Tablespoon of each pepper and carrot  for garnish. Cook until tender. Bloom the gelatin. Puree carrots and peppers, adding cooking water to create right consistency. Add gelatin to puree, cool to room temperature. Whip cream, Fold into puree.