It's the time of the year when tomatoes are perfeclty sweet, juicy and fragant. In other words, the perfect time to fill up your home made ketchup and sauce stocks! If you feel like experimenting or just would like to impress your guests, then this fluffly and intense tomato mousse topped with the vibrant green basil crumble might be just the ticket!
Roasted Tomato Mousse with Basil Crumble
|FOR THE MOUSSE:||1 lb tomatoes|
|2-3 cloves of garlic||1/2 bunch of basil|
|2 twigs estragon||2-3 twigs thyme|
|1 star anise||3 1/2 sheets of gelatine|
|1 cup heavy cream||salt|
|pepper||FOR THE CRUMBLE:|
|1 tablespoon cold butter||3-4 tablespoons flour|
|1 tablespoon walnut||1/2 bunch of basil|
|1 pinch of sugar||salt|
FOR THE MOUSSE:
Preheat the oven to 350 F.
Wash and cut tomatoes in quarters and place them onto a sheet covered with baking paper.
Peel garlic cloves, slice and sprinkle over the tomato quarters, season and bake for 15-20 minutes.
Remove roasted tomatoes from the oven and blend in a mixer. Add herbs and star anise and bring it to a boil.
Let it stand for 15 minutes.
Soak gelatine sheets in cold water.
Take a 2 tablespoons of tomato puree and warm it up. Gently stir in gelatine until it is well combined and molten.
Remove spices and herbs from the puree.
Beat heavy cream to stiff peaks and fold it into the puree.
Divide the mixture into glasses and chill for at least 3 hours.
FOR THE CRUMBLE:
Preheat the oven to 300 F.
Blend basil and walnuts in a mixer.
Add the rest of the ingredients to the mixture and pulse until you get a coarse mixture. Add more flour if it appears to be too wet from the basil.
Spread crumble on a baking sheet and bake for 5-7 minutes. Let it cool.
Serve chilled tomato mousse topped with the crumble.