Tomato Mousse
Nutritional values
(Percentage of daily recommendation)
| Calorie | 293 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 53.7 μg | (90 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 426 mg | (11 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 4 g |
Ingredients
- 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
Preparation steps
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.
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.
