Cool tomato mousse

Make a shallow cut in each tomato before placing in a heat-proof bowl and submerging in boiling water. Leave for 5 minutes then drain. Remove the skins and pips, reserving as much of the residual juice as possible.

Process this juice in a blender with the tomato pulp, caster sugar, salt and chilli sauce, if using.  Alternatively, push the mixture through a fine sieve. You should have about 800ml (3¼ cups) of tomato pulp and juice.

Place the gelatine leaves in a bowl and cover with cold water. Allow to stand for 5 minutes then squeeze out the excess water. Place the lumps of gelatine in a heat-proof bowl, pour over 100ml (2/5 cup) boiling water, and stir until completely dissolved.

Whip the cream until soft peaks form – be careful not to overwhip. Carefully add the cream to the tomato mixture until it is fully incorporated, then pour the mixture into a greased 1.5-litre mould. Refrigerate for at least 8 hours. When set, run a thin knife along the sides of the mould then briefly immerse the bottom of the mould in hot water.

Place a serving platter over the top of the mould before carefully turning it over to remove the mousse. Refrigerate until ready to serve.
Cook’s note:  With more flesh and fewer pips that are easier to remove, Roma tomatoes are perfect for cooking.

Mariana Esterhuizen is the owner/chef of Marianas Home Deli and Bistro in Stanford. You can call her on (028) 341-0272 if you have any queries about this recipe.