Summary

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

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Instructions

1. Peel the red peppers thinly with a peeler, cut in half and core. Cut the pulp into small pieces and place in a saucepan.
2. Scald and peel the tomatoes. Then scrape out the seeds. Also cut the meat into small pieces and place in the saucepan.
3. 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.
4. 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.
5. 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.
6. 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.