Tomato Mousse
Appetizers | Norwegian cuisine
⏳ Time
2 hours
🥕 Ingredients
16
🍽️ Servings
8
Description
A cool sour-cream mousse, contrasting beautifully with fragrant, fiery whiskey. To prevent the puff pastry from rising too much and bubbling, it should be lined with parchment paper, with an empty pot placed on top as a lid—and then baked.
Ingredients
- Tomatoes - 4.4 oz
- Paprika - 1.8 oz
- Shallot - 0.9 oz
- Garlic - 3 cloves
- Red Curry Powder - 1 tablespoon
- Gelatin - 0.2 oz
- Cognac - 2 spoons
- 33% Cream - 4 fl oz
- Thyme - 0.2 oz
- Puff Pastry - 8.8 oz
- Olive Oil - 2 spoons
- Sugar - 1 tablespoon
- Salt - to taste
- Ground Black Pepper - to taste
- Basil - 0.1 oz
- Parmesan Cheese - 0.4 oz
Step by Step guide
Step 1
Cut off the tough tops of the tomatoes and make two crosswise slits in the skin. Drop them into boiling water, count to fifteen, then remove them with a slotted spoon and plunge them into ice water to remove the skin. Remove the seeds and chop.
Step 2
Peel three cloves of garlic and remove the cores. Finely chop the remaining garlic. Also, finely chop the onion. Strip the leaves from the thyme sprigs.
Step 3
Heat a large skillet, add some oil, and toss in the onion, garlic, thyme, a teaspoon of curry, and a pinch of ground black pepper. When the onion becomes translucent, add the tomatoes. Season with salt to taste and stir in a spoonful of sugar — this will enhance the flavors of the tomatoes. Mix well, reduce the heat, and cover with a lid.
Step 4
Soak the sheet gelatin in water, and when it swells after about fifteen minutes, add it to the contents of the pan. Mix well, remove from heat, and let it cool. Pour the mixture into a blender and blend thoroughly. Then strain it through a fine sieve.
Step 5
Cool the future mousse, then pour in the brandy and gently mix with a whisk. Next, add the whipped cream. Do this carefully, rotating the bowl with your left hand while using the whisk with your right.
Step 6
Line a baking dish with parchment paper and spread the mousse evenly over it. The mousse layer should be about one and a half to two centimeters thick. Place the dish in the refrigerator for at least one hour.
Step 7
Roll out the puff pastry to a thickness of 3 millimeters. Cut out circles with a diameter of about 5 centimeters. Preheat the oven to 356°F, arrange the pastry on a baking sheet, and bake for twenty minutes.
Step 8
Cut out circles from the frozen mousse that are slightly smaller in diameter than those made from the dough. Stack them on top of each other, and garnish with shaved Parmesan and basil leaves.
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