John Myers
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Starter: Tomato Mousse with Herb Loin and Semi-dry Tomatoes
The perfect starter: tomato mousse with herb loin and semi-dry tomatoes recipe with a picture and simple step-by-step instructions.
The herb loin
- 6 Discs Herb sirloin *
The tomato mousse
- 400 g Fresh tomatoes
- 150 ml Cream (approx.)
- 3 leaf Gelatin white
- 1 Knife point Sweet paprika
- 1 pinch Sugar
- Salt and pepper
The basil foam
- 100 ml Cream 10% fat
- 12 piece Basil leaves large
The finish
- 10 piece Semi-Dry tomatoes *
The herb loin
- The recipe for the herb loin can be found in my KB under Meat: Lonza Di Maiale Alle Erbe. Cut the cooked sirloin into thin slices.
The tomato mousse
- Put the inside of the tomatoes – these have been dried – through a sieve and collect the liquid. Discard the cores. Fill up the liquid with the cream to 250 ml, season with salt, pepper, sugar and paprika and heat.
- Let the gelatine soak in a little cold water, squeeze it out and dissolve it in the hot – NOT BOILING – tomato cream. Now let it set in a small bowl in the refrigerator.
The basil foam
- Puree the cream with the basil leaves and season with salt and pepper.
The finish
- Spread some basil foam on a plate, poke two cams out of the tomato mousse with a tablespoon and place on the foam. Place slices of the loin between them, for the half-dried tomato recipe, see the starter plate: Lukewarm herb loin with all kinds of vegetables – garnish and garnish with a basil leaf.
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