Mousse De Tomates Recipes

TOMATO MOUSSE

Steps:

• In a measuring cup, pour 100 ml milk or milk alternative and heavy cream or heavy cream alternative. Set it on the kitchen counter to bring it to room temperature. You can also use 150 ml milk or milk alternative.
• Peel the tomatoes (See the above note) and cut them into large chunks.
• Place tomato chunks and strawberries in a blender and blend until it become a smooth liquid.
• In a sauce pan, place 100 ml water and agar-agar powder and bring to a boil while whisking.
• Add about 1 cup of the tomato mixture and keep whisking for a couple of minutes. If you use agar-agar flakes instead of a powder form, you might have to whisk longer (5 - 10 minutes) to let it dissolve. Turn off the heat.
• Add the remaining tomato mixture, milk mixture, lemon juice, salt and honey. Mix well.
• Pour into a container (about 8 x 8 inches).
• When the mixture is cool enough, cover and place the container in the refrigerator to let it set for about 2 hours or overnight.
• When ready to eat, scoop into a dish, decorate as you like, infuse love and serve!

MOUSSE DE TOMATES

Steps:

• Lightly oil a 4-5 cup ring mold.
• Heat oil over medium heat; add garlic and sauté 30 seconds. Add tomatoes, thyme, bay leaf, salt and pepper, cook 20 minutes, stirring often.
• Discard bay leaf and stir in the basil and the tomato paste.
• Put 1 cup of the mixture in a medium bowl and the rest of the mixture in a larger mixing bowl.
• Pour 1/3 cup of the tomato juice into a small heatproof bowl and sprinkle the gelatin over it. Allow to soften 5 minutes. After 5 minutes, set it in a saucepan of hot water and stir about 5 minutes to dissolve.
• Stir 2 tablespoons of the gelatin into the 1 cup of tomatoes (in medium bowl). Combine thoroughly, taste and season highly.
• Stir remaining the gelatin into second bowl tomato and combine thoroughly.
• Refrigerate the tomato mixture that is in the medium bowl 5 minutes.
• After 5 minutes, spoon this mixture into the oiled ring mold.
• Arrange the egg halves, cut side up, on top of the tomatoes at regular intervals. Chill mold 10 minutes.
• Whip cream in a chilled bowl with chilled beaters until soft peaks form. Fold into remaining tomato mixture. Taste for seasoning, overseason slightly.
• Carefully spoon it into mold, without moving the eggs. Smooth with a rubber spatula. Refrigerate at least 2 hours.
• To unmold: run a thin bladed flexible knife around the edge, gently pushing the mixture from the edge to let in air. Dip in warm water, nearly to the top, for 10 seconds. Dry mold. Set round platter on top and flip quickly to unmold. If it doesn't work the first time, repeat procedure.
• To serve: Cut into slices and serve with the baguette slices.