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