Maxfacts

Tomato mousse

This is a gentle way to enjoy the taste of tomatoes without problems caused by acidity, which is nicely curbed in this preparation.

Ingredients

• 100 ml virgin olive oil
• handful of fresh basil leaves, shredded
• 400 ml good quality tomato sugo / sauce (passata, smooth) or juice
• pinch of salt
• pinch of sugar
• 200 ml whipping cream, whipped
• 1 sachet powdered gelatin

Method

1. Sprinkle gelatin over a small quantity of water in a small saucepan, set aside to soak. Mix olive oil and basil leaves, blend to a green paste, set aside.
2. Gently warm the tomato passata/juice, remove from the heat. Dissolve the soaked gelatin and slowly add to the tomato passata/juice while whisking. Season with salt and sugar and half of the basil oil, set aside to let cool while whipping the cream. Fold whipped cream into tomato base, refrigerate for several hours or overnight. Serve chilled and drizzle with basil oil.