Tomato mousse
8 servings
120 minutes
Tomato mousse is a refined dish of European cuisine that combines the creaminess of texture with the rich flavor of tomatoes. Its origins trace back to the gastronomic traditions of French cooking, where the art of making mousses has reached perfection. The vibrant shades of tomatoes are revealed through a successful blend with paprika, garlic, and curry, adding spicy depth. Light airiness is achieved by carefully mixing gelatin and whipped cream, while a hint of cognac adds elegance to the taste. Served with crispy puff pastry, parmesan shavings, and aromatic basil, this mousse becomes not only a gastronomic delight but also an aesthetic pleasure.
1
Cut off the hard tops of the tomatoes and make two cross cuts on the skin. Drop them into boiling water, count to fifteen, fish them out with a slotted spoon, dip in ice water, and peel the skin off. Remove the seeds and chop.
- Tomatoes: 125 g
2
Clean three cloves of garlic and remove the core. Chop the rest finely. Also chop the onion finely. Remove the leaves from the thyme sprigs.
- Garlic: 3 cloves
- Shallots: 25 g
- Thyme: 5 g
3
Heat a large skillet, pour in oil, and add onion, garlic, thyme, a teaspoon of curry, and a pinch of ground black pepper. When the onion becomes translucent, add the tomatoes. Season with salt to taste and add a spoonful of sugar — it will bring out the best in the tomato. Stir, reduce the heat, and cover with a lid.
- Olive oil: 2 tablespoons
- Shallots: 25 g
- Garlic: 3 cloves
- Thyme: 5 g
- Curry powder: 1 teaspoon
- Ground black pepper: to taste
- Tomatoes: 125 g
- Salt: to taste
- Sugar: 1 tablespoon
4
Soak the sheet gelatin in water, and when it swells, after about fifteen minutes, add it to the contents of the pan. Mix well, remove from heat, and let it cool. Pour the mixture into a blender and blend well. Then strain it through a fine sieve.
- Gelatin: 6 g
5
Cool the future mousse, pour in the cognac, and gently mix with a whisk. Then add the whipped cream. Do this carefully, rotating the bowl with your left hand and the whisk with your right.
- Cognac: 2 tablespoons
- Cream 33%: 120 ml
6
Line the mold with baking paper and spread the mousse on it. The mousse layer should be one and a half to two centimeters thick. Place the mold in the refrigerator for at least an hour.
7
Roll out the puff pastry to a thickness of 3 millimeters. Cut out circles with a diameter of about 5 centimeters. Preheat the oven to 180 degrees, place the pastry on a baking sheet, and bake for twenty minutes.
- Puff pastry: 250 g
8
Cut circles from the frozen mousse with a diameter slightly smaller than the dough. Stack them on top of each other and decorate with parmesan shavings and basil leaves.
- Parmesan cheese: 10 g
- Basil: 2 g