Tomato – Paprika – Mousse
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 500 g red pepper (s)
- 500 g tomato (s)
- 2 tablespoon tomato paste
- sugar
- 0.5 clove ½ garlic
- 5 sheets gelatin
- 200 g cream
- salt
- Lemon juice
- Tabasco
- Mint, fresh
Print Recipe
Pin Recipe Instructions
- Peel the red peppers thinly with a peeler, cut in half and core. Cut the pulp into small pieces and place in a saucepan.
- Scald and peel the tomatoes. Then scrape out the seeds. Also cut the meat into small pieces and place in the saucepan.
- Peel the garlic and add to the vegetables with tomato paste and a large pinch of sugar. Let everything simmer over a low heat for an hour. The tomatoes draw enough water, so do not add any liquid. Stir every now and then so that nothing burns.
- Soak the gelatine in cold water, squeeze it out and dissolve it in the hot vegetables. Then puree everything and brush through a hair sieve. Put the puree in a bowl and let cool. Then whip the cream until stiff and carefully fold about 150 grams of it into the puree.
- Season the mousse with salt, a little lemon juice and Tabasco and pour into ten small glasses, preserving jars or other forms and place in the refrigerator for at least 4 hours.
- Spread the rest of the unseasoned whipped cream on top before serving. Pluck the leaves from the mint and finely chop with a mixture of equal parts sugar and salt. Pour this mixture over the cream.
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