Tomato mousse with basil pesto and parmesan grater

Ingredients for 4 servings:

• 1 onion(s)
• 2 cloves garlic
• 500 g tomatoes, pureed
• 1 carrot(s)
• 1 tsp oregano
• 1 tsp sugar
• some water
• 6 tsp, heaped gelatin
• 100 ml cream
• 50 g pine nuts
• 1 bunch of basil
• 70 g Parmesan
• some lemon juice
• olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 12 hours 45 minutes

a homage to Italy

Dice the onion and sauté until translucent in a tablespoon of olive oil. Dice a clove of garlic, add it to the onion, and deglaze with the passata. Finely grate the carrot and add it to the pan with the oregano, sugar, and a little water. Let everything simmer gently for 15 minutes. Meanwhile, whip the cream until stiff peaks form. Season the tomato base for the mousse with salt and pepper, puree it finely, and stir the gelatine piece by piece into the slightly cooled sauce. Then carefully fold in the cream until the mixture is smooth. Transfer to a suitable dish to cool; I used one for mini muffins. It’s best to refrigerate overnight. The next day, finely grate 30g of Parmesan cheese, or more if desired, and divide it into small shapes on baking paper. Melt in the oven until the cheese has combined, then let cool. For the pesto, toast the pine nuts and puree them with basil, 40 g of Parmesan cheese, a clove of garlic, a little lemon, salt, pepper and olive oil.