Summary

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

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Instructions

1. 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.
2. Soak the gelatine in cold water according to the instructions on the packet.
3. 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.
4. 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.
5. Put quail eggs in cold water and boil hard in 4 minutes. Quench, peel, cut in half.
6. 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.