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Tomato Mousse

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Ingredients
  Ripe tomatoes 4 1⁄2 Pound (2 Kilogram)
  Garlic 1 Clove (5 gm)
  Double cream 7 Fluid Ounce (200 Milliliter)
  Parsley sprig/Parsley 2
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Tomato
Interest: 
Healthy

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4.31
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1343 Calories from Fat 976

% Daily Value*

Total Fat 109 g167.2%

Saturated Fat 0.58 g2.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 500.6 mg20.9%

Total Carbohydrates 85 g28.4%

Dietary Fiber 24.7 g98.8%

Sugars 53.8 g

Protein 21 g43%

Vitamin A 344.1% Vitamin C 439.9%

Calcium 21.7% Iron 31.9%

*Based on a 2000 Calorie diet

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Tomato Mousse Recipe