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WHITE TOMATO MOUSSE

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WHITE TOMATO MOUSSE

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Ingredients

Adjust Servings:
For the tomato juice (yield 1 cup)
500 grams white balsamic vinegar fully ripe
30 millilitres white balsamic vinegar
60 millilitres virgin olive oil
20 grams cloves garlic
5 grams each chervil & oregano leaves
Sea Salt
white pepper from the mill
For the mousse
1 tomato juice
300 millilitres heavy cream whipped to soft peak
3 leaves gelatine
Features:
    • Serves 20
    • Medium

    Ingredients

    • For the tomato juice (yield 1 cup)

    • For the mousse

    Directions

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    In multi-course menus this is an ideal amuse bouche or starter. It does not clash with anything that might be served during the later courses, is very light and not filling and very adaptable and versatile to match with as an accompaniment as well. You may want to serve the white tomato mousse with a few drops of truffle oil, a small herb salad or on a rye bread or pumpernickel as a canape.

    1. Wash and clean the tomatoes thoroughly and quarter them.
    2. In a bowl combine them with all ingredients and let them macerate for at least 5 to 6 hours in the refrigerator.
    3. Line a stainless steel bowl with a Muslin cloth.
    4. Place the tomatoes and all the liquid into a blender. Using the chopper function pulse the tomatoes to a coarse/rough puree. Pour into the cloth-lined bowl and with a butcher string tie the cloth together and hang the tomato mixture over the bowl.
    5. The white liquid draining out of the cloth will become the base of the mousse.
    6. Soak the gelatin leafs in ice water until soft.
    7. Place 15 ml (1/2 fl oz) of the tomato liquid in a small bowl. Remove the gelatin leafs form the water and squeeze out well.
    8. Combine the gelatin with the small amount of tomato liquid.
    9. Over steam gently bring the mixture to temperature, while stirring softly until the gelatin has completely dissolved. Do not boil or overheat, as the gelatin will loose it’s gelling power if heated too much.
    10. Take away from the heat and combine little by little with the rest of the tomato liquid and then fold into the cream.

    Thomas Wenger

    Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

    What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

    For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

    Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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