Tomato ham mousse (Print Version)
# Ingredients:
01 -
200 g of creamy cheese like Gervais.
02 -
2 slices of cured ham.
03 -
6 ripe tomatoes.
04 -
6 sprigs of fresh basil.
05 -
2 egg whites.
06 -
Salt.
07 -
Pepper.
08 -
2 tablespoons of olive oil.
09 -
Optional: Bell pepper pulp vinegar.
# Instructions:
01 -
Remove the stems from the tomatoes. Toss them in boiling water for half a minute. Cool them down, peel off the skin, scoop out the seeds, then dice them up small.
02 -
Heat 1 tablespoon of olive oil in a pan, toss in the cubes of tomato, season with salt and pepper. Let them cook on low heat for about 10 minutes. Cool it down and split it into 6 small glasses.
03 -
Whisk up the egg whites with a little salt until stiff peaks form. Mash up the soft cheese with seasoning, then gently fold in the whisked whites. Pipe it onto the tomato layer using a pastry bag.
04 -
Rinse and pat dry the basil leaves. Chop up 6 of them finely and scatter over the cheese layer.
05 -
Slice the ham lengthwise into halves, scrunch them up, and place on top of the cheese. Add a cherry tomato and some more basil for a final garnish.
# Notes:
01 -
Get it ready 2 hours ahead so it's nice and chilled when served.
02 -
Fits perfectly as a light and cooling summer appetizer.