Quail Egg with Tomato Mousse
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 300 g tomato (s)
- 1 shallot (s)
- 2 tablespoon tomato paste
- 10 g butter
- salt and pepper
- sugar
- 1 tablespoon gin
- 2 sheets gelatin
- liter ⅛ whipped cream, chilled
- 6 quail egg (s)
- Basil, for garnish
Print Recipe
Pin Recipe Instructions
- Roughly chop the tomatoes, remove the stalks. Peel and dice shallot. Sauté both in the butter, add tomato paste. Salt and pepper and simmer on a low heat for about 15 minutes. Stirring occasionally.
- Soak the gelatine in cold water according to the instructions on the packet.
- Strain tomatoes through a sieve. Season well, the gelatine swallows the seasoning. Stir the pressed gelatine into the hot mixture. Let cool down a bit, add gin. Put them in the fridge when they have cooled down.
- Whip the cream. As soon as the tomato mixture begins to gel, fold in the cream. Chill for at least two hours, or better overnight.
- Put quail eggs in cold water and boil hard in 4 minutes. Quench, peel, cut in half.
- Cut off small cams or balls from the tomato mousse with two teaspoons that have been dipped in hot water, each placing on a spoon. Place half of the quail egg and the basil leaves next to it.
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