Tomato Mousse

Name: Tomato Mousse
Yield: 1 serving
Cuisine: American
Ingredients: 100 ml Milk or soy milk; 50 ml Heavy cream or non-dairy creamers; 3 large tomatoes; 6 Strawberries (stems removed); 2 tsp Kanten powder; 2 tbsp Lemon juice; 2 tbsp Honey, or other sweeteners; 1/8 tsp Salt

cookpad.japan @cookpad_jp

I came up with this recipe to use-up the excessive amount of tomatoes that I had at home. This recipe is by Herusukōchi.

If you're not sure how to peel tomatoes, please search on the net. Recipe by Maxerbear

I came up with this recipe to use-up the excessive amount of tomatoes that I had at home. This recipe is by Herusukōchi.

If you're not sure how to peel tomatoes, please search on the net. Recipe by Maxerbear

cookpad.japan @cookpad_jp

I came up with this recipe to use-up the excessive amount of tomatoes that I had at home. This recipe is by Herusukōchi.

If you're not sure how to peel tomatoes, please search on the net. Recipe by Maxerbear

I came up with this recipe to use-up the excessive amount of tomatoes that I had at home. This recipe is by Herusukōchi.

If you're not sure how to peel tomatoes, please search on the net. Recipe by Maxerbear

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Ingredients

1 serving

100 mlMilk or soy milk
50 mlHeavy cream or non-dairy creamers
3 largetomatoes
6Strawberries (stems removed)
2 tspKanten powder
2 tbspLemon juice
2 tbspHoney, or other sweeteners
1/8 tspSalt

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Steps

1

Put the milk and heavy cream into a measuring cup. Set it aside to bring to room temperature. You also can make this mousse with milk only, without the heavy cream.
2

Peel the tomatoes and chop into large chunks.
3

Put the tomatoes and the strawberries into a blender, and puree until liquid and smooth.
4

Pour 100 ml water into a pot and add the kanten powder. Stir continuously as you bring it to a boil.
5

Add 1 cup of the mixture from Step 3. Stir for 2 minutes, and turn the heat off.
6

Add the remaining mixture from Step 3, lemon juice, honey, salt, and the milk from Step 1. Mix well.
7

Pour the mixture from Step 6 into a container that's about 20 × 20 cm. Let cool.
8

Once cooled, chill in the fridge for a minimum 2 hours or overnight.
9

Dish it up just before serving.