Mousse De Tomates
Elevate your appetizer game with the elegant and flavorful Mousse De Tomates, a silky smooth tomato mousse that captures the essence of Mediterranean cuisine. Made with ripe, juicy tomatoes, a touch of aromatic garlic and shallots, and accented by fresh basil leaves, this recipe strikes the perfect balance between sweet, tangy, and savory. A dollop of whipped cream folded into the mix gives it a luxurious, airy texture, while a hint of gelatin ensures it's perfectly set. Ideal for summer gatherings, this chilled mousse is not only visually stunning when served in ramekins but also packed with vibrant tomato flavor. Garnish with fresh basil or a drizzle of olive oil for a restaurant-quality finish that will impress every guest. Perfect as a light starter or part of a creative brunch spread, this French-inspired dish is sure to delight your taste buds.
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Recipe Information
Ingredients
- 600 grams ripe tomatoes
- 2 tablespoons olive oil
- 2 whole shallots, finely chopped
- 2 whole garlic cloves, minced
- 2 tablespoons unsweetened tomato paste
- 10 leaves fresh basil leaves, chopped
- 1 packet gelatin powder
- 4 tablespoons cold water
- 150 milliliters heavy cream
- 0.5 teaspoons salt
- 0.25 teaspoons pepper
- 0.5 teaspoons sugar
Instructions
Bring a large pot of water to a boil. Score a small 'X' at the base of each tomato, blanch them in the boiling water for 30 seconds, then transfer them to an ice bath. Peel the skins, remove the seeds, and roughly chop the tomatoes.
Heat olive oil in a medium saucepan over medium heat. Add the finely chopped shallots and minced garlic. Sauté for 2-3 minutes until translucent and fragrant.
Add the chopped tomatoes, tomato paste, basil leaves, salt, pepper, and sugar. Simmer the mixture for 10 minutes, stirring occasionally, until it thickens slightly.
Remove the pan from the heat and let the mixture cool slightly. Use an immersion blender or a regular blender to puree the mixture until completely smooth.
In a small bowl, sprinkle the gelatin powder over cold water and let it bloom for 5 minutes.
Gently warm the gelatin mixture in a saucepan over low heat until it dissolves completely. Stir the dissolved gelatin into the tomato mixture until well combined.
Whip the heavy cream in a separate bowl until soft peaks form. Gently fold the whipped cream into the tomato mixture, being careful not to deflate the cream too much.
Pour the mixture into individual ramekins or a serving dish. Smooth the top with a spatula. Cover and refrigerate for at least 4 hours or until set.
Serve the Mousse De Tomates chilled, garnished with extra basil leaves or a drizzle of olive oil if desired.
Nutrition Facts
Calories |
974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1293 mg | 56% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 26.2 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1921 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
