Tomato Mousse

Name: Tomato Mousse
Ingredients: 1/4 lb potatoes, peeled and chopped; 5 tbsp olive oil; 1 None shallot, peeled and chopped; 1 clove garlic, peeled and chopped; 1/4 lb carrots, peeled and grated; 1 - 13.5 oz can chopped tomatoes; 2 None eggs; 2/3 cup creme fraiche or sour cream; 4 sprigs fresh basil, leaves finely chopped; 2 tbsp balsamic vinegar; 3.5 oz baby salad greens; 1 None tomato, cored and diced

12 ingredients

3 steps

Ingredients

1/4 lb potatoes, peeled and chopped
5 tbsp olive oil
1 None shallot, peeled and chopped
1 clove garlic, peeled and chopped
1/4 lb carrots, peeled and grated
1 - 13.5 oz can chopped tomatoes
2 None eggs
2/3 cup creme fraiche or sour cream
4 sprigs fresh basil, leaves finely chopped
2 tbsp balsamic vinegar
3.5 oz baby salad greens
1 None tomato, cored and diced

Directions

1

Cook the potatoes in boiling salted water for 15 mins, until tender. Meanwhile, heat 2 tbsp oil in a saucepan and saute the shallot and garlic for 1-2 mins. Add the carrots and canned tomatoes. Season then add a pinch of sugar. Cover and simmer for 15 mins.
2

Preheat the oven to 400°F. Grease 6 silicone ramekins. Drain the potatoes and place in a food processor. Add the tomato mixture and puree. In a bowl, beat the eggs and creme fraiche (or sour cream, if using). Stir in the basil and season. Mix in the pureed tomatoes and potatoes. Spoon into the ramekins and place in a roasting pan. Fill the pan with water halfway up the sides of the ramekins. Bake for 40-50 mins, until firm. Allow to cool for 20 mins.
3

To serve, season the vinegar then gradually whisk in 3 tbsp oil. Toss with the salad greens and diced tomato then transfer to serving plates. Turn the mousses out of the ramekins and place on the salads.