Tomato and mascarpone mousse with Tomberry compote

Name: Tomato and mascarpone mousse with Tomberry compote
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 6 sheets white gelatine; 500 g San Marzano tomatoes (or regular tomatoes); 1 TEASPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 100 g Whipped cream; 125 g Mascarpone; 2-3 TABLESPOONS Milk; 7-10 Tbsp Pepper; 150 g Tomberry tomatoes (or cherry tomatoes); 1 Shallot; 3 TABLESPOONS Sugar; 8 TABLESPOONS Balsamic vinegar; 4 Stem(s) Basil; 2–3 green tomatoes (e.g. evergreen)

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

6 sheets white gelatine
500 g San Marzano tomatoes (or regular tomatoes)
1 TEASPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
100 g Whipped cream
125 g Mascarpone
2-3 TABLESPOONS Milk
7-10 Tbsp Pepper
150 g Tomberry tomatoes (or cherry tomatoes)
1 Shallot
3 TABLESPOONS Sugar
8 TABLESPOONS Balsamic vinegar
4 Stem(s) Basil
2–3 green tomatoes (e.g. evergreen)

Directions

1
Soak 3 sheets of gelatine in cold water. Carve San Marzano tomatoes crosswise, blanch with boiling water and leave to stand briefly. Then rinse with cold water and peel the skin. Quarter the tomatoes, remove seeds and puree. Stir in tomato paste, season with salt and cayenne pepper. Squeeze the gelatine, dissolve and mix with the tomato puree. Pour into 4 small moulds or cups (approx. 125 ml) and chill for approx. 2 hours.
2
For the mascarpone mousse, soak 3 sheets of gelatine. Whip the cream until semi-stiff and chill. Mix mascarpone, milk, salt and pepper. Squeeze the gelatine, dissolve and mix with 1-2 tbsp. mascarpone. Then stir into the rest of the mascarpone, fold in the cream. Spread on the jellied tomato puree. Chill for about 3 hours. For the Tomberry compote, wash the tomatoes and let them drain. Peel the shallot and dice very finely. Caramelise the sugar in a pan until golden and add 1/8 litre of hot water. Add vinegar and shallot, simmer for about 3 minutes. Add tomatoes, season with salt and pepper. Simmer for another 2 minutes.
3
Chill for about 3 hours. For the Tomberry compote, wash the tomatoes and let them drain. Peel the shallot and dice very finely. Caramelise the sugar in a pan until golden and add 1/8 litre of hot water. Add vinegar and shallot, simmer for about 3 minutes. Add tomatoes, season with salt and pepper. Simmer for another 2 minutes. Let cool off. Wash the basil, shake dry and cut into strips except for a little bit for garnishing. Stir the basil into the compote, except for a little bit for sprinkling. Cut the green tomatoes into slices and place them on a plate. Dip the ramekins briefly in hot water and turn them over onto the tomato slices. Spread the compote over them. Sprinkle with remaining basil and garnish
4
Let cool off. Wash the basil, shake dry and cut into strips except for a little bit for garnishing. Stir the basil into the compote, except for a little bit for sprinkling. Cut the green tomatoes into slices and place them on a plate. Dip the ramekins briefly in hot water and turn them over onto the tomato slices. Spread the compote over them. Sprinkle with remaining basil and garnish
5
waiting time approx. 4 1/2 hours