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Tomato Gazpacho Mousse

Gazpacho Mousse:

  • 500g plum tomatoes, quartered
  • Salt, rosemary & thyme
  • 1 garlic glove
  • 200g red pepper
  • 30g tomato paste
  • 40g celery
  • 1 red chilli
  • 350g tomato juice
  • 20g icing sugar
  • 40ml white wine vinegar
  • 150g olive oil
  • 20g beetroot
  • 6 leaves gelatine
  • 30g egg white powder

Tomato Skin Gel:

  • 1kg plum tomato
  • 30g veg gel
  • 1g agar
  • 50g tomato puree
  • 1g salt

COOKING INSTRUCTIONS

  1. For the gazpacho mousse, roast the tomatoes slowly at 90 degrees centigrade for 1½ hours with a very generous sprinkle of salt, garlic and chopped rosemary & thyme.
  2. Then blitz roasted tomatoes and all ingredients except gelatine and egg white powder. Leave to marinade overnight. Pass through chinois.
  3. Bring 200ml gazpacho mix to boil and add gelatine and sieved egg white powder.
  4. Mix into 1 litre of gazpacho mix and set in fridge until set. Whisk until mousse consistency and cling film into 35g portion balls and hang in freezer.
  5. For tomato skin gel, blitz tomatoes and hang for 2 hours. Measure 500ml of tomato water and bring to boil with rest of ingredients. Keep at simmer and dip frozen mousse with cocktail stick. Place on tray and defrost for 1 hour.
  6. To plate add real tomato stalk on top and sit on black olive soil, garnish with young beetroot leaves.
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