Tomato mousse

Tomato mousse

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
1kg ripe tomatoes, peeled, seeded and coarsely chopped
2 teaspoons tomato paste
salt and freshly ground black pepper
6 teaspoons powdered gelatine
125ml water
190ml cream
1 tablespoon fresh basil, finely chopped
or 2 teaspoons fresh mint, finely chopped
sprigs fresh basil, to garnish
or cherry tomatoes, to garnish
or sprigs fresh mint, to garnish

Method

  1. Place tomatoes in a blender or food processor with tomato paste, salt and pepper and purée until it is smooth. Sprinkle gelatine over water in a small heatproof bowl and soften, then place bowl over simmering water and stir until dissolved.
  2. Stir the gelatine mixture into tomato purée. Lightly whip cream and fold into mixture with chopped basil or mint. Spoon into 6 wetted moulds and refrigerate until set. Unmould onto chilled plates and serve garnished with basil, mint or cherry tomatoes.
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