Tomato Mousse with Avocado

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Elevate your appetizer game with this light and delicate tomato mousse with avocado! Made with sweet vine-ripened tomatoes, shallot, olive oil and lemon juice, this recipe is easy, packed with tomato flavour and delicious. They are ideal for summer gatherings or as a light lunch with some homemade bread. Add some cocktail shrimp or mini Mozzarella to the avocado mixture for the protein boost if desired. For a change, I have chilled the pudding in glasses at an angle, but you can simply fill some pretty glasses and top with the avocado mixture.

 

300 g Vine-ripened tomatoes 5 Gelatine sheets 1 tbsp Tomato paste 1 Shallot, peeled and chopped 4 tbsp Freshly squeezed lemon juice 6 tbsp Extra-virgin olive oil 1 pinch Erythritol Sea salt Freshly ground pepper 200 g Heavy cream 1 Avocado 1 small red onion 1 tbsp Parsley, chopped 1 small chilli pepper Pink peppercorns, to garnish

1. Bring a saucepan of water to the boil. Score the tomatoes crosswise on the bottom, place briefly in the hot water, remove, rinse with very cold water and peel off the skin. Cut the tomatoes in half crosswise and remove the seeds. Keep the cooking water.
2. Soak the gelatine in cold water and leave to soak for 5 minutes. Puree the tomatoes with tomato paste, shallot, 2 tbsp of lemon juice and 3 tbsp of olive oil in a blender. Squeeze excess water from gelatine, then whisk gelatine leaves in 4-5 tbsp hot tomato cooking water and stir thoroughly into the tomato puree. Season with erythritol, salt and pepper.
3. Whip the cream until soft peaks form and gently fold into the tomato mixture. Pour the tomato puree into individual glasses, and place them at an angle in a muffin tin. Alternatively, just divide the pudding among glasses. Leave the pudding to chill for 2-3 hours until set.
4. Just before serving, peel the avocado, cut in half and remove the stone. Cut the flesh into small cubes. Peel and finely dice the onion. Wash, deseed and finely chop the chilli pepper. Mix everything together, season with the remaining lemon juice and olive oil, salt and pepper.
5. Take the glasses out of the fridge and divide the avocado mixture over the tomato pudding. Garnish with pink peppercorns and serve immediately.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com