Tomato mousse with salsa al pesto

00611 TOMATO FOAM with PESTO SAUCE INGREDIENTS for 4 PEOPLE 500 g ripe tomatoes, 2 Tablespoons extra-virgin olive oil, 3 tablespoons Creme Fraiche, 2 gelatin leaves, a clove of garlic, basil leaves, 4 4 tomato cubes, salt and pepper.

For the pesto: 20 basil leaves, 1/2 of garlic, a tablespoon of pine nuts, 20 g of grated Parmigiano reggiano, 5 cl extra virgin olive oil, salt.

Start with the preparation of the mousse, soften the gelatin in a cup of cold water.

Wash the tomatoes, immerse them for one minute in boiling water, take away the skin and mash between your fingers to remove the seeds and the vegetation water.

Chop coarsely and season with salt and pepper.

In a small saucepan you cool the oil with peeled garlic and pour over the tomatoes.

Let them sit for an hour, remove the garlic and beat them.

Let cool a couple of spoonfuls of the sauce into a small saucepan and melt the gelatin squeezed.

Add the rest of the sauce, lightly whipped cream immediately.

Split the mousse into bowls from Martini and transferred in the refrigerator to cool for at least 2 hours.

Pounded in a mortar all ingredients for the pesto, except the oil.

Continue to work the mixture by pouring oil flush, until a smooth cream.

Add a few tablespoons of water to soften the texture.

Serve the tomato mousse in bowls, then another with a spoonful of pesto, decorated with a leaf of Basil and tomato cubes.

Accompanied, as desired, with rectangles of bread lightly toasted.