Tomato Mousse
Ingredients
- 1 pounds tomatoes, peeled
- 1/4 small onion, peeled
- 1/2 cups mayonnaise
- 1/2 cups sour cream
- 3 ounces heavy cream
- 2 teaspoons tomato puree
- 1 small bunch chives, finely chopped
- 1 1/2 8 oz. packets of gelatin
- 1 lemon, juice of
- salt and pepper, to taste
Instructions
- Blend the tomatoes with the onion in a food processor to produce a fine pulp. Strain the pulp through a fine-mesh strainer into a large bowl.
- Lightly fold in the mayonnaise, sour cream, heavy cream and tomato puree into the tomato pulp. Add a pinch of salt and pepper and the finely chopped chives and fold into the mix.
- Place the gelatin into a small pan and add the lemon juice. Melt the gelatin over low heat until it dissolves, then pour it into the tomato mix—stirring as you pour.
- Adjust the seasoning with salt and pepper, to taste.
- Pour the mixture into individual ramekins or a mold and refrigerate for at least 2 hours.
- Just before serving, run a small knife around the edge of the mold and turn out the mousse onto a plate.
- Slice and serve.
