Tomato with shrimps mousse and horseradish sauce
Instructions
Peeled and halved tomatoes, beat them with vinegar, agIio, basil, salt, pepper and put the past in a bowl.
Incorporated with isinglass disbanded and the whipped cream.
Stir well with a wooden spoon and pour the mixture into a mold.
Passed in the refrigerator for 3 hours.
Meanwhile prepare the sauce: coarsely slice the radish and put it in the water slightly acidulated, wipe the mixer with a little milk.
Stir the whipped cream, a pinch of sugar, salt and pepper.
Cook the shrimp steam after being shelled.
Put the tomatoes on the foam plate and accompany with horseradish sauce and the shrimp.
Decorate with rose tomato dressing seasoned with oil, vinegar, dill and salt.
Ingredients and dosing for 6 persons
- 1000 g of tomatoes
- 1 clove of garlic
- 1 sprig of basil
- 1 tablespoon of balsamic vinegar
- 3 sheets of isinglass
- 3 tablespoons of whipped
- Salt
- Pepper
- For the sauce:
- 1 horseradish root (cren)
- 5 cl of milk
- 20 cl of cream
- 1 pinch of sugar
- Salt
- Cayenne pepper
- For garnishing:
- 2 tomatoes
- Olive oil
- Wine vinegar
- 1 sprig of dill
- 300 g of shrimp
- Salt
- Pepper