Go Back

Tomato Mousse

Print Recipe Pin Recipe
Course Side Dish
Cuisine + Season Autumn, Summer
Servings 6

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.
Keyword tomato