Tomato Mousse

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Tomato Mousse
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
293
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie293 cal.(14 %)
Protein6 g(6 %)
Fat28 g(24 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage2.1 g(7 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.3 μg(2 %)
Vitamin E8 mg(67 %)
Vitamin K53.7 μg(90 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.1 mg(7 %)
Folate52 μg(17 %)
Pantothenic acid0.5 mg(8 %)
Biotin6.4 μg(14 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C23 mg(24 %)
Potassium426 mg(11 %)
Calcium67 mg(7 %)
Magnesium33 mg(11 %)
Iron1.1 mg(7 %)
Iodine3 μg(2 %)
Zinc0.6 mg(8 %)
Saturated fatty acids7.6 g
Uric acid17 mg
Cholesterol23 mg
Complete sugar4 g

Ingredients

for
6
Ingredients
500 grams Tomatoes
salt
peppers
6 sheets white gelatin
100 grams Yogurt (0.1% fat)
150 grams Whipped cream
1 bunch Basil
7 Tbsps Wine vinegar
5 Tbsps vegetable oil
5 Tbsps olive oil
30 grams Pine nuts
1 small head Lettuce
6 Cherry tomatoes
How healthy are the main ingredients?
TomatoWhipped creamolive oilPine nutsBasilsalt

Preparation steps

1.

Rinse the tomatoes, pat dry, coarsely chop and puree in a blender, then strain through a sieve. Season with salt and pepper. Soak the gelatin in cold water, drain well and melt in a pot over low heat. Stir in the yogurt and mix with the tomato puree. Place in the refrigerator until the mixture starts to gel. Beat the cream until stiff and fold in to the tomato mixture, cover and refrigerate.

2.

Rinse the basil, pat dry, set some leaves aside for garnish, and cut the rest into strips. Stir in the vinegar, season with salt and pepper and stir in the oils. Coarsely chop the pine nuts and toast in a dry pan. Rinse the lettuce, spin dry, tear into bite-sized pieces and place on plates. Rinse the cherry tomatoes, pat dry and cut in half. Add to the lettuce with the remaining basil. Drizzle the center of the salad with vinaigrette and scoop out quenelles with two spoons from the mousse and place on the salads. Sprinkle with pine nuts and serve.