Ripe Summer Tomatoes With a Mascarpone and Basil Mousse
Concasse’ de Tomates et Mousse de Mascarpone au Parmesan et Basilic
A delicious salad that looks impressive and is very easy to prepare
Ingrédients (for 4 people):
For the diced tomatoes:
- 4 fresh tomatoes
- 1 teaspoons olive oil
- 1 teaspoon balsamic vinegar
- Salt and pepper
For the mascarpone mousse:
- 100g of mascarpone cheese
- 10 leaves of basil
- 1 egg
- 2 teaspoons cream
- 1 rounded Tablespoon grated parmesan cheese
- Dice the tomatoes in small pieces and season with the olive oil and balsamic vinegar. Spoon half the tomatoes into 4 glasses or
Mousse: separate the egg yolk. Miss the mascarpone with the egg yolk, the cream and then add the parmesan and sliced basil. Whipthe egg white until it forms snowy peaks and fold into the preparation.
Spoon the mousse into the glasses and put in the refrigerator for 4 hours. Add the rest of the diced tomatoes and serve with a basil leaves and a cherry tomato.
