Tomato Egg mousse is one of a kind mousse that is very difficult to find anywhere and taste very good especially if you do not want to have something sweet all the time ! It is a great twist and a must try. Hope you enjoy my mother in law’s Tomato Egg mousse recipe that my husband likes so much.
| Servings |
Ingredients
For Egg Mousse
- 1.5 cup white sauce or milk thickened with 1/2 tbsp cornflour
- 6 eggs hard boiled
- 1 cup mayonnaise
- 1 cup cream
- 3 tbsp gelatin
- salt to taste
- pepper powder to taste
For Tomato Mousse
- 1 cup white sauce or milk thickened with 1 tbsp cornflour
- 1 medium onion finely chopped
- 2 tbsp gelatine
- 2 tbsp capsicum chopped
- 2 tbsp cucumber chopped
- 1.5 cup tomato puree
- salt to taste
- pepper powder to taste
Ingredients
For Egg Mousse
For Tomato Mousse
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Instructions
Prepare Egg Mousse
- Finely chop the boiled eggs and keep aside.
- Soak the gelatine in a tbsp of water and melt on a pan of boiling water (double boil method).
- Blend rest of the ingredients in a mixture till smooth.
- Pour gelatin into the mousse mixture and mix well.
- Add chopped eggs to this mixture.
- Pour this mixture into a corning dish and let it set in the fridge.
Prepare Tomato Mousse
- Saute onions and capsicum till a little tender and translucent.
- Add tomato puree and cook till a little thick.
- Add thickened milk and chopped cucumber and seasoning.
- Melt the gelatine as explained above (double boiling method) and pour into the mousse mixture and mix well.
- Pour the tomato mouse over the egg mousse and let it set again in the fridge for 1-2 hours.
Recipe Notes
If the two mousses are set in a ring mould, set the tomato mousse first at the bottom and then the egg mousse on top. Unmould and serve on a bed of boiled vegetables or on fresh salads.
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