White Tomato Mousse
User Reviews
4.9
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Prep Time
6 hrs
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Cook Time
25 mins
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Total Time
6 hrs 25 mins
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Servings
20 servings
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Course
Appetizer
White Tomato Mousse
Description
The recipe begins with white tomatoes marinated for several hours in a mixture of white balsamic vinegar, olive oil, garlic, chervil, oregano, sea salt, and white pepper. After maceration, the tomatoes and their liquid are blended roughly and then strained through muslin to extract a clear, pale tomato juice.
Gelatin leaves soaked in ice water are dissolved gently into a small amount of tomato liquid warmed carefully without boiling, preserving gelatin's setting power. This gelatin mixture is then combined with the strained tomato juice and whipped heavy cream folded in to create a mousse with delicate flavor and smooth texture.
The mousse balances the natural sweetness and mild acidity from white tomatoes and balsamic vinegar against the richness of whipped cream, supported by herbal undertones. It is served chilled, often as a starter or a light elegant appetizer showcasing fresh tomato flavors in a novel presentation.
Ingredients
For the Tomato Juice (Yields 1 Cup):
- 500 grams white balsamic vinegar fully ripe
- 30 milliliters white balsamic vinegar
- 60 milliliters olive oil virgin
- 20 grams garlic cloves
- 5 grams chervil leaves
- 5 grams oregano leaves
- salt sea salt
- white pepper from the mill
For the Mousse:
- 1 tomato juice
- 300 milliliters heavy cream whipped to soft peak
- 3 leaves gelatine
Instructions
- Wash and clean the tomatoes thoroughly and quarter them.
- In a bowl combine them with all ingredients and let them macerate for at least 5 to 6 hours in the refrigerator.
- Line a stainless steel bowl with a muslin cloth.
- Place the tomatoes and all the liquid into a blender. Using the chopper function pulse the tomatoes to a coarse/rough puree. Pour into the cloth-lined bowl and with a butcher string tie the cloth together and hang the tomato mixture over the bowl.
- The white liquid draining out of the cloth will become the base of the mousse.
- Soak the gelatin leafs in ice water until soft.
- Place 15 ml (1/2 fl oz) of the tomato liquid in a small bowl. Remove the gelatin leafs form the water and squeeze out well.
- Combine the gelatin with the small amount of tomato liquid.
- Over steam gently bring the mixture to temperature, while stirring softly until the gelatin has completely dissolved. Do not boil or overheat, as the gelatin will loose it’s gelling power if heated too much.
- Take away from the heat and combine little by little with the rest of the tomato liquid and then fold into the cream.
Notes
User Reviews
Overall Rating
4.9
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