Summer tomato and basil mousse

    4 hours 30 min

    This is a lovely summer mousse which works equally well with fresh or tinned Italian tomatoes. The basil in it will remind you of holidays in the sun. I have made this to go with a buffet or as a single starter but every time I've served it I'm asked for the recipe. I originally tweaked this recipe from a tuna mousse recipe to using tomatoes as the star! However, only use fresh, not dried basil! This serves 4 as a starter in either ramekins, teacups or in one nice serving dish. It will keep in the fridge for at least 3 days and is lovely with just a salad or crusty bread or even hot toast. Can be a stunning dinner party starter when served individually in dishes.

    Bretagne, France
    18 people made this

    Serves: 4 

    • 450g (1lb) roughly chopped fresh tomatoes or 1 (450g) tin of tomatoes
    • 3 tablespoons of mayonnaise
    • half a grated onion
    • 20 finely chopped basil leaves
    • sea salt and pepper to taste
    • 1 (12g) sachet of powdered gelatine
    • 150ml (1/4 pint) cold chicken or vegetable stock
    • 150ml (1/4 pint) double cream, but only lightly whipped

    Prep:30min  ›  Extra time:4hr chilling  ›  Ready in:4hr30min 

    1. Whizz the tomatoes in a blender until pureed.
    2. Stir in the mayo, onion, basil, salt and pepper; season to taste and leave aside.
    3. In another little bowl add the gelatine to the stock and microwave on medium for 2 minutes or until the gelatine has dissolved.
    4. Add the gelatine to the tomato mixture, then add the cream; whizz until blended.
    5. Line the serving dishes with cling film then pour the mixture in evenly; leave in the fridge for a couple of hours or overnight.
    6. Up-turn the dishes onto serving plates.


    I garnish this with small basil leaves or cherry tomatoes cut in half and pressed into the mousse, or both!

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