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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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