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🍰 Fruity Tomato Mousse with Pine Nuts

467 kcal · 30 min · 4 servings

Ingredients

• 600 g cherry tomatoes
• olive oil
• 150 g cream cheese
• 150 g yogurt
• 200 ml whipping cream
• 10 sheets gelatin
• 2 tbsp basil (finely chopped)
• 2 tbsp white balsamic vinegar
• sea salt
• cayenne pepper
• 0.5 tsp sugar
• 2 tbsp pine nuts
• basil (for garnish)

Instructions

1. 1. Wash the cherry tomatoes thoroughly.
2. 2. Slice about 200 grams of the tomatoes into thin rounds.
3. 3. Brush the mold lightly with olive oil.
4. 4. Line the bottom and sides of the mold with the tomato slices.
5. 5. Puree the remaining tomatoes until smooth.
6. 6. Press the tomato puree through a fine sieve to ensure a smooth texture.
7. 7. Stir the cream cheese, yogurt, sugar, and balsamic vinegar in a bowl until smooth.
8. 8. Soak the gelatin leaves in cold water.
9. 9. Squeeze the gelatin well to remove excess water.
10. 10. Gently warm 4 to 5 tablespoons of the tomato puree.
11. 11. Dissolve the gelatin in the warm puree until it has melted.
12. 12. Stir the remaining tomato liquid into the dissolved gelatin.
13. 13. Mix the tomato-gelatin mixture with the cream cheese-yogurt cream.
14. 14. Whip the cream until stiff.
15. 15. Finely chop the basil.
16. 16. Gently fold the whipped cream and basil into the cream mixture.
17. 17. Season the mixture with salt and cayenne pepper to taste.
18. 18. Fill the cream into the prepared mold.
19. 19. Place the mold in the refrigerator for at least 2 hours to let the mousse set.
20. 20. Toast the pine nuts in a pan without adding extra oil.
21. 21. Let the toasted pine nuts cool down.
22. 22. Carefully turn the cold mousse out of the mold onto a plate.
23. 23. Garnish the mousse with fresh basil and the cooled pine nuts.
24. 24. Serve the mousse immediately.

Nutrition per serving

• kcal: 467
• Protein: 14 g · Fett/Fat: 41 g · Carbs: 11 g