Pour gelatin with cold boiled water, then melt gelatin on water bath. Whisk cream.

Cream cheese with zest and a halve of lemon juice until gomogeneous, dress with salt and pepper. Mix cheese mass with whisked cream, parsley greens, pour melted gelatin by thin strain stirring constantly.

Put the mass in flat mold and cool for 3-4 hours.

Halve peppers, remove seeds and bake for 10-15 minutes in oven or in grill, then cut peppers into slices.

Press garlic, whisk with butter, salt and pound pepper.

Dip 2 tbsp in hot water for some seconds and divide the mousse into portions, arrange on a plater, pour with prepared sauce, top with pepper slices and greens.