Tomato mousse

Category: Cold meals and snacks
Tomato mousse

Ingredients

tomato 500 g
gelatin 10 grams
vegetable broth 100 ml
Mozzarella 100g
milk 500 ml
cream 100 ml
gelatin
fresh basil 1 bundle
pine nuts 1 tbsp. l
grated cheese 1 tbsp. l
honest 1 clove
olive oil

Cooking method

  • Tomato moussePeel and seed tomatoes. Add salt and dissolved gelatin in water. Beat with a blender until smooth. Pour into a container and remove to freeze in the cold.
    Tomato mousseThen we make a mousse with mozzarella. Boil the vegetable broth over high heat in half. Let the gelatin swell in the vegetable broth and dissolve. Beat milk with chopped mozzarella with a blender until smooth. Add the dissolved gelatin in the broth to the milk. Mix well. Stir in whipped cream. Pour the mozzarella mousse over the frozen tomato. We remove to cool.
    Tomato mousseMaking pesto sauce. Mix finely chopped basil with pine nuts, peeled garlic, grated cheese. Salt and fill with olive oil.
    Tomato mousse
  • Pour the sauce over the mozzarella mousse.
  • Bon Appetit everyone.


galchonok
Olya, a very interesting recipe! Beautiful presentation!
olgea
galchonok, Checkmark thanks. I tried to. Try it, the taste is very unusual.
galchonok
Olga, I will definitely try - I really liked the recipe!
Rada-dms
I also liked it very much, and adding pine nut pesto is generally an interesting solution!
Premier
Well, let's say pesto is just with cedar and should be!
But the idea is not to mix, but to shake (or not to shake, but ...)
Well, in a word, do not grind and blend ... in my opinion, very productive! Looks awesome!
lettohka ttt
Original, beautiful and tasty !!!! Thank you Olga !!!!!
Rada-dms
Quote: Premier

Well, let's say pesto is just with cedar and should be!
But the idea is not to mix, but to shake (or not to shake, but ...)
Well, in a word, do not rub and blend ... in my opinion, very productive! Looks awesome!
I'm not talking about cedar pesto, I'm talking about cedar pesto! They are different, these pesto!
Premier
Exactly, I have not yet met "not crushed" pesto. Pesto means "crush" in Italian.
And not pounded looks so beautiful, however, it is not clear what it is like to eat it.
Olya-olgea, tell me if the sauce seems too greasy because the oil is separate and the "grains" are separate!
olgea
Quote: galchonok
Olga, I will definitely try
Thanks Checkmark.

Quote: Rada-dms
I also really liked
Thank you. Very unusual taste of mozzarella pesto mousse and tomato layer adds freshness.
Quote: Premier
Looks awesome!
Thank you very much, I tried.
Quote: lettohka ttt
Original, beautiful and tasty !!!! Thank you Olga !!!!!
You are welcome. Thanks a lot for your attention.
Girls, I'm so pleased.
olgea
Quote: Premier
Does the sauce seem too greasy because the oil is separate and the "grains" are separate!
No, when you try to scoop up all 3 layers with a spoon, the oil is distributed and not much gets into it. And in the end, I still had some of the butter, but I pulled out all the nuts.
Premier
Quote: olgea

but I pulled out all the nuts.
It's a pity, otherwise I would have helped!

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