For the tomato juice (yield 1 cup)
- 500 grams white balsamic vinegarfully ripe
- 30 millilitres white balsamic vinegar
- 60 millilitres virgin olive oil
- 20 grams cloves garlic
- 5 grams each chervil & oregano leaves
- Sea Salt
- white pepper from the mill
For the mousse
- 1 tomato juice
- 300 millilitres heavy creamwhipped to soft peak
- 3 leaves gelatine
In multi-course menus this is an ideal amuse bouche or starter. It does not clash with anything that might be served during the later courses, is very light and not filling and very adaptable and versatile to match with as an accompaniment as well. You may want to serve the white tomato mousse with a few drops of truffle oil, a small herb salad or on a rye bread or pumpernickel as a canape.
- Wash and clean the tomatoes thoroughly and quarter them.
- In a bowl combine them with all ingredients and let them macerate for at least 5 to 6 hours in the refrigerator.
- Line a stainless steel bowl with a Muslin cloth.
- Place the tomatoes and all the liquid into a blender. Using the chopper function pulse the tomatoes to a coarse/rough puree. Pour into the cloth-lined bowl and with a butcher string tie the cloth together and hang the tomato mixture over the bowl.
- The white liquid draining out of the cloth will become the base of the mousse.
- Soak the gelatin leafs in ice water until soft.
- Place 15 ml (1/2 fl oz) of the tomato liquid in a small bowl. Remove the gelatin leafs form the water and squeeze out well.
- Combine the gelatin with the small amount of tomato liquid.
- Over steam gently bring the mixture to temperature, while stirring softly until the gelatin has completely dissolved. Do not boil or overheat, as the gelatin will loose it’s gelling power if heated too much.
- Take away from the heat and combine little by little with the rest of the tomato liquid and then fold into the cream.