New| Tomato and Basil Mousse | |||||||||||||||||||||||||||||||||||||
| Serves : 4 person(s) | |||||||||||||||||||||||||||||||||||||
| Ingredients | |||||||||||||||||||||||||||||||||||||
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| Preparation Method | |||||||||||||||||||||||||||||||||||||
Peel the tomatoes, cut off stem ends and scoop out the pulp and seeds. Set the tomatoes on paper towels to drain. Infuse the basil in the milk for 4 hours. Remove the basil and whisk the milk. Bring the milk to a boil. Meanwhile, beat the egg yolks with the sugar and add this to the milk. Allow the mixture to cook until it thickens, then leave it to cool. Add the basil, gelatin and whipped cream. Fill the tomatoes with this mixture and place them in the refridgerator to chill. For the vodka sauce, reduce the cream and add the sugar, gelatin and vodka. Leave this mixture to cool. Slice the tomatoes, arrange them on the plate, add the sauce and garnish with basil. Serve at room temperature. |
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