| Tomato Mousse Recipe |
Ingredients |
- 150g small tomatoes
- 80g granulated sugar
- 15ml lemon juice
- 80ml milk
- 1 egg white
- 4 pieces gelatin
- 200g whipping cream
- 90g graham cracker
- 30g melted butter
- 5ml whipping cream
- Apricot gelatin glaze as needed
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Direction
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- Prepare a 7 inches pie pan, wrap bottom with plastic wrap, put a 6 inches spring form in center, line with plastic liner (for ease of unmolding).
- Put cracker in bag, crash, add melted butter and 5ml whipping cream, mix well, press on bottom of spring form pan, chill to cold.
- Soak gelatin in ice water, Beat 200g whipping cream for 5 to 6 minutes until fluffy, ready for use.
- Score cross on bottom of each tomato, blanch in hot water for 1 minute, mash tomatoes, add milk and 80g sugar, heat with double boiler to 85°C, add squeezed gelatin, stir until melted completely, add ice water in boiler, stir until cold.
- Beat egg whites until bubbles appear, add 30g sugar, beat until stiff.
- Combine method 4 with lemon, add 1/3 whipping cream from mixture of Step 3, stir with spatula well and then add remaining 2/3 and mix well.
- Stir 1/3 egg white with mixture from Step 6, mix well, add remaining 2/3 in, keep stirring, then add to spring form pan, spread evenly, tap twice, freeze for 2 to 4 hours in refrigerator.
- Brush with gelatin glaze, remove spring form pan, tear away plastic liner, arrange tomato, kiwi and apple slices on top, brush apricot gelatin glaze on fruit.
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