White Tomato Mousse with Tomato and Mozzarella Salad

Soak the gelatine in cold water. Cut the tomatoes into cubes. Whisk the tomatoes, garlic with basil leaves, pepper, salt, white wine vinegar, balsamic vinegar in a blender and then bring to a boil in a saucepan. Put everything in a sieve lined with a straining cloth (or dishcloth) and drain to obtain a clear juice. Then let the dripping wet gelatine melt in the warm juice. Please note that the gelatin dissolves only in hot liquid, so if the juice is already too cooled then a small part of the juice in a large enough bowl and add the gelatin and heat (can also be done in the microwave) Then put the juice with the now dissolved gelatin in a suitable water and stir with a blender or whisk until creamy. Season with salt and pepper. Whip the whipped cream until stiff and fold into the foam. Cover with cling film and leave to cool for 2 hours. For the leaf salad, cut the tomatoes and mozzarella into slices, rinse the arugula and dress like a tomato salad.

Related Recipes:

Vegetable Mousse with Leaf SaladDefrost the peas in a sieve. Peel the yellow beets and boil them in lightly salted water until soft. Soak the... Peach Buttermilk TartFor peach buttermilk tart, beat the eggs and mix the flour with baking powder. Preheat the oven to 160 degrees... Malakoff Chocolate CakeFor the Malakoff chocolate cake, mix all the ingredients for the cake base together with a whisk until smooth... Red Mullet Fillet in Tomato Jelly with Tomato Foam and Rocket PestoFor the pesto, remove the skin from the garlic. Grate Parmesan cheese. Grind spinach leaves, arugula, parsley... Green Asparagus Parfait with Tomato Salad SauceA more wonderful asparagus recipe: Parfait of green asparagus with tomato asparagus salad sauce. Soak the... Deep Fried RavioliPerhaps your new favorite bean dish: 1. for the ravioli dough, sift the flour and combine with 4 eggs, oil... Pasta Salad with Tomato and Mushroom SauceHave fun preparing this mushroom dish! The day before, boil the men’s mushrooms in 150 ml of wine until... White Cantuccini Mousse with Barolo Figs1. mix the red wine with the port and 125 g of sugar, boil to 450 ml of liquid. Stir the cornstarch with cold... Yogurt Curd Terrine with Strawberry SauceStir the quark with the powdered sugar. Gradually add the yogurt to the quark. Soak the gelatine in cold water... Orange Yogurt Mousse with CrocansFor the orange-yogurt foam, soak the gelatin in cold water. slightly warm a quarter of the orange juice with...