Tomato mousse
Instructions
Use 6 100 ml moulds.
each.
Spend half of the tomatoes through a sieve, add the ketchup, tomato juice, salt, sugar and Cayenne.
Dissolve the gelatin in the hot broth and blend it with the mixture.
Before the mixture harden combine the whipped cream and the remaining tomatoes, cut into small dice.
Fill the molds with tomato mousse and let it firm up in the refrigerator.
This mousse can serve in a variety of ways: for example, we can put it in the middle of a nice fresh salad dressed with olive oil and balsamic vinegar, or alongside a salad of shrimp or so much simpler, so naturally with a drizzle of good olive oil.
Ingredients and dosing for 6 persons
- 225 g of seedless peeled tomatoes in pieces
- 3 tablespoons of ketchup
- 2 tablespoons of tomato juice
- 3 tablespoons of tomato paste
- Salt
- Sugar
- Cayenne pepper
- 3 sheets gelatine
- 5 tablespoons of hot beef broth
- 25 cl of whipped