Tomato Mousse Recipes

Steps:

• Preheat the oven to 500 degrees F.
• Drizzle the cut-side of the bread with olive oil, then put on a sheet tray and place in the oven to toast, 3 to 5 minutes. Evenly spread the butter between the 2 pieces.
• In a non-reactive bowl, combine the blue cheese, cream cheese, Worcestershire and vinegar until well mixed. Add the heavy cream slowly and whip with a rubber spatula or whisk until smooth and mousselike. Reserve until ready to use.
• Slice each tomato into four thick slices, then sprinkle with salt and pepper.
• Spread a thick layer of the blue cheese mousse on the bottom half of the prepared loaf. Add the sliced tomatoes and liberally spread the shaved onion. Top with the top piece of bread and slice into servings.
• Serve with plenty of napkins.

Steps:

• Make pea mousse:
• Lightly oil terrine mold and line bottom and sides with parchment paper, then lightly oil parchment.
• Cook peas in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer peas with a slotted spoon (reserve cooking water) to a bowl of ice and cold water to stop cooking. When peas are cool, drain well, then transfer to several layers of paper towels and pat dry.
• Purée peas in a food processor, scraping down sides of bowl if necessary, until very smooth, about 1 minute, then force through a medium-mesh sieve into a bowl, discarding skins. Add cheese, zest, juice, salt, and pepper, stirring to combine.
• Beat cream in another bowl with an electric mixer until it just holds stiff peaks, then fold into pea mixture.
• Spread pea mousse evenly in terrine mold and chill.
• Make corn mousse while pea mousse chills:
• Return cooking water to a boil, then add corn and cook until very tender, about 6 minutes.
• While corn cooks, put milk in a medium bowl and sprinkle with gelatin, then let soften 1 minute. Add salt and pepper.
• Drain corn in cleaned medium-mesh sieve, then transfer to several layers of fresh paper towels and pat dry. Pulse in cleaned food processor, scraping down sides of bowl if necessary, until very smooth, about 1 minute.
• Force warm puréed corn through sieve with a large rubber spatula into milk mixture, discarding skins, and stir to combine. (Heat from corn will dissolve gelatin.) Cool to room temperature, about 20 minutes.
• Beat cream in another bowl with electric mixer until it just holds stiff peaks, then fold into corn mixture along with basil.
• Spread corn mousse on top of pea mousse in terrine mold and chill, its surface covered with lightly oiled parchment (oiled side down), until softly set (terrine will not be firm), at least 4 hours.
• Unmold terrine and make salad:
• Remove top layer of parchment and invert a platter on top of terrine mold. Invert mousse onto platter and carefully remove parchment.
• Toss tomatoes with oil, vinegar, and salt and pepper to taste. Just before serving, spoon tomato salad around terrine.

Steps:

• Put the bread crumbs, garlic and oil into the container of a food processor or electric blender. Blend thoroughly.
• Add one-half cup of diced tomatoes, one-half cup diced cucumber, the vinegar, chopped scallion, diced red pepper, the tomato juice, sugar and half the basil and blend as smoothly as possible. Scrape the liquid into a mixing bowl and add the remaining tomatoes, cucumber, onion, red pepper and basil. Blend well.
• Pour about one-fourth cup of the sauce into a saucepan and add the gelatin. Cook, stirring, over very low heat until the gelatin dissolves. Combine the gazpacho with the gelatin mixture and blend well.
• Let cool but do not allow the mixture to set.
• Beat the egg whites until they stand in soft peaks. Scrape them into the gazpacho mixture and blend well with a whisk.
• Lightly oil the inside of four individual half-cup souffle dishes, ramekins or other molds. Spoon or ladle equal portions of the gazpacho mixture into each mold. Cover with plastic wrap and refrigerate overnight. To serve, run a knife around the inside of each mold. Sit the molds briefly in a basin of warm water. Wipe off the bottom of the molds, and invert each on a plate.

Steps:

• In a small saucepan heat gelatin in water over low heat, stir until thickened.
• In a separate large saucepan heat tomato soup, undiluted, and cream cheese, stir constantly until cream cheese melts and mixture is blended.
• Add gelatin mixture, then set aside to cool.
• In a large bowl, flake tuna.
• Fold in mayonnaise, horseradish, celery, onion, gelatin mixture and seasonings.
• Mix well until smooth.
• Pour into a fish mold that has been well sprayed with cooking spray.
• Refrigerate until set, at least 2 hours.
• Unmold onto serving platter.
• Serve with crackers.

Steps:

• In a measuring cup, pour 100 ml milk or milk alternative and heavy cream or heavy cream alternative. Set it on the kitchen counter to bring it to room temperature. You can also use 150 ml milk or milk alternative.
• Peel the tomatoes (See the above note) and cut them into large chunks.
• Place tomato chunks and strawberries in a blender and blend until it become a smooth liquid.
• In a sauce pan, place 100 ml water and agar-agar powder and bring to a boil while whisking.
• Add about 1 cup of the tomato mixture and keep whisking for a couple of minutes. If you use agar-agar flakes instead of a powder form, you might have to whisk longer (5 - 10 minutes) to let it dissolve. Turn off the heat.
• Add the remaining tomato mixture, milk mixture, lemon juice, salt and honey. Mix well.
• Pour into a container (about 8 x 8 inches).
• When the mixture is cool enough, cover and place the container in the refrigerator to let it set for about 2 hours or overnight.
• When ready to eat, scoop into a dish, decorate as you like, infuse love and serve!

Steps:

• Heat soup just to boiling.
• Soften gelatine in cold water in a large bowl.
• Pour hot soup over gelatine.
• Stir until dissolved.
• Beat in cream cheese and next 4 ingredients.
• Stir in shrimp, celery and onions.
• Pour mixture into a 1 1/2 quart mold.
• Chill until firm.
• Can be refrigerated over night or 24 hours.
• Unmold on platter.
• This can be used as a spread for crackers for hors d' oeuvres or molded in a square Pyrex casserole and cut out in separate servings as an entree for luncheon or dinner.
• Serve on lettuce leaf with a green vegetable and fresh fruit.