Tomato and Basil Mousses

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Tomato and Basil Mousses
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in

Ingredients

for
4
Ingredients
4 cups cherry Tomatoes
olive oil
cup soft Cheese
cup Yogurt
cup cream
10 sheets gelatin
2 Tbsps Basil (finely chopped)
2 Tbsps white balsamic vinegar
Sea salt
cayenne pepper
½ tsp sugar
2 Tbsps Pine nuts
Basil (to garnish)
How healthy are the main ingredients?
TomatoYogurtPine nutsBasilsugarolive oil
Preparation

Kitchen utensils

1 Fine-mesh sieve, 1 Small knife, 1 Cutting board, 1 Paper towel, 1 Tablespoon, 1 große Non-stick pan, 1 Slotted spatula, 1 Kitchen shears, 1 Teaspoon, 1 Hand mixer mit Knethaken, 1 beschichtete Fluted tart pan oder Springform (28–30 cm Ø), 1 Bowl, 1 Whisk, 1 Measuring cups, 1 Rolling pin

Preparation steps

1.
Wash the cherry tomatoes and thinly slice about 200 g. Brush 4 timbales with olive oil and line the base and sides with tomato slices. Finely puree the rest of the tomatoes and push through a sieve.
2.
Mix the soft cheese smoothly with the yoghurt, sugar and balsamic vinegar.
3.
Soak the gelatine in cold water, then squeeze out and put into a pan with 4-5 tbsp tomato puree. Warm and dissolve the gelatine. Stir in the rest of the tomato puree and stir the tomato puree into the soft cheese mixture. Whip the cream until stiff and fold in with the chopped basil. Season to taste with salt and cayenne pepper. Spoon into the moulds and chill for at least 2 hours.
4.
Toast the pine nuts in a dry frying pan and leave to cool.
5.
Turn the mousses out of the moulds and serve garnished with basil and pine nuts.