|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.
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