Tri-color Mousse

Summary

Ingredients

For the mousse: (tomato)

• 500 g tomato (s), ripe
• 5 sheets gelatin
• 1 shallot (s), finely chopped
• 1 tablespoon butter
• 1 ½ dl cream
• 1 tablespoon tomato paste
• salt and pepper
• Cayenne pepper
• 1 pinch (s) sugar
• 1 teaspoon lemon juice

For the mousse: (poultry)

• 300 g poultry meat, cooked without skin and bones
• 2 dl cream
• 4 sheets gelatin
• 1 tablespoon tarragon, chopped
• salt and pepper

For the mousse: (basil)

• 1 bunch basil, approx. 50 g
• 40 g spinach leaves, fresh or frozen
• 4 sheets gelatin
• 1 shallot (s), finely chopped
• 1 tablespoon butter
• 2 dl vegetable stock
• 2 dl cream
• 1 teaspoon lemon juice
• salt and pepper
• 3 cherry tomato (s)

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Instructions

1. Moisten an elongated terrine dish with water and cover it with cling film.
2. For the tomato mousse:
3. soak the gelatine in cold water. Peel and halve the tomatoes, remove the seeds and dice. Lightly sauté the onions in the butter, add the tomato paste, as well as the chopped tomatoes. Let the liquid boil down, then season with salt, cayenne pepper, sugar and lemon juice and puree everything finely. Squeeze out the gelatine and mix in. Transfer the mixture to a bowl and place in the refrigerator. As soon as the mixture begins to set, fold in the whipped cream. Fill the tomato mousse into the terrine dish as the first layer (it should only be 1/3 full) and let it set in the refrigerator.
4. For the poultry mousse:
5. soak the gelatine in cold water. Finely puree the meat with 1 dl liquid cream. Season with salt and pepper and mix in the tarragon. Squeeze out the gelatin and pour in 2 tablespoon. Dissolve in hot water, mix into the meat mixture. Whip 1 dl cream until stiff, fold in and then pour the poultry mousse onto the now firm tomato mixture and smooth it out. The shape should now be 2/3 full. Put back in the fridge.
6. For the basil mousse:
7. put the gelatine back into cold water. Sauté the shallot in butter, pluck the basil leaves, add together with the spinach, pour in the bouillon and cook covered for approx. 5 minutes. Add 1 dl cream and simmer until the mixture becomes creamy. Then puree very finely in the mixer for 2-3 minutes. Season with salt, pepper and lemon juice. Squeeze out the gelatine and add it to the hot mass. Let cool down.
8. As soon as the mixture has cooled down, whip the remaining cream until stiff and fold in. Pour the basil mousse onto the poultry mousse and put it back in the fridge.
9. To serve, turn the mousse out onto a platter and garnish with halved cherry tomatoes and a few basil leaves.