|Ripe tomatoes||4 1⁄2 Pound (2 Kilogram)|
|Garlic||1 Clove (5 gm)|
|Double cream||7 Fluid Ounce (200 Milliliter)|
1. Bring some water to the boil and immerse the tomatoes for 10 seconds. Drain, peel and remove the seeds. Mash with a fork and pour away any excess juice.
2. Peel and chop the garlic. Pass the tomatoes and garlic through the fine mesh of a vegetable mill (or use a liquidizer). Season.
3. Place some ice cubes in a deep dish. Place a smaller bowl inside. Pour the cream into the bowl and whip. Fold the cream gently into the tomato puree. Pour the mousse into 4 ramekins and refrigerate. Just before serving, sprinkle with the basil leaves or chopped parsley.