Tomato Coolimous mousse with pepper
Be careful not to over-whip the cream at the beginning. The mousse will look nice if you use a warm spoon to shape it and serve it on top
How to make it
1
Whip the cream in ice water until it is 60% stiff. Mix the red pepper mousse and ingredients A and chill in the refrigerator
2
Once it has cooled sufficiently, mix again
3
Mix the tomato coulis and B and spread on a plate. Place the mousse on top and garnish with basil leaves
Materials 1 person
-
- Red pepper mousse
- 70g
-
- Fresh cream
- 100cc
-
[A]
- salt
- A little
-
- Lemon juice
- 1 tsp
-
- Basic tomato coulis
- 1 tablespoon
-
[B]
- salt
- A little
-
- Lemon juice
- 1 tsp
-
-
Olive Oil
Ardoino Extra Virgin - 1/2 tbsp
-
Olive Oil
-
- Basil small
- 1 piece
[PR]
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