John Myers
Tomato Mousse with Pecorino Croutons with Scallop
The perfect tomato mousse with pecorino croutons with scallop recipe with a picture and simple step-by-step instructions.
- 500 g Vine tomatoes
- 1 bunch Basil (much more aromatic in the bunch than in the pot)
- 2 Cloves of garlic fresh
- 6 sheet Gelatin red
- 250 ml Cream
- 6 Discs White bread
- 150 g Grated pecorino cheese
- Virgin olive oil
- Salt, pepper from the mill
- 6 Scallops
- Peel and chop the tomatoes, remove the tomato flesh, season with salt and pepper from the grinder.
- Puree the tomato pieces with a hand mixer, then pass them through a fine sieve to catch the last of the seeds. Chop the garlic into tiny pieces.
- Put the red gelatine sheets individually in cold water and soak for about five minutes. Dissolve the gelatine in the saucepan and stir in the tomato mousse, add the garlic.
- Beat the cream, cut the basil into small pieces (in strips) and stir in as well.
- Stir in the whipped cream and pour the tomato mousse into bowls rinsed with cold water. Rest time in the refrigerator for at least three hours.
- Remove the crust from the white bread (it can also be baguette), put the bread in a hot pan with olive oil and toast it. Place grated pecorino cheese on the toasted bread and bake in the oven until the cheese has melted.
- Fry the scallops until lightly translucent and serve with the mousse.
- Serve on a plate with the tomato mousse.
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