Red Bell Pepper Mousse

Charbroil peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand for 10 minutes to steam.

Peel and seed. Rinse if necessary. Quarter peppers. Puree in processor. Strain through fine sieve.

Sprinkle gelatin over water in small bowl. Bring 1 cup pepper puree (reserve any remainder for another use), lemon juice, salt and pepper to simmer in heavy medium saucepan. Add gelatin mixture and stir until dissolved.

Transfer to large bowl. Refrigerate until pepper mixture is thickened but not firm, stirring occasionally, about 1 hour.

Fold in whipped cream. Divide evenly among 1/2 cup souffle' molds. Refrigerate until firm, about 3 hours.