If you can see this message you either do not have the Flash plugin installed or you have Javascript disabled. To download the latest version of the Flash Player click here.
A ricotta mousse mixed with pesto and succulent semi-dried tomatoes.
Ingredients: * 3 tbsp Pesto Alla Genovese
* 100g Mi-Cuit Tomatoes
2 x 250g tubs ricotta cheese
115g crème fraiche
120ml vegetable stock
2 tsp powdered gelatine
1 tbsp olive oil
2 small shallots, finely chopped
2 large vine ripened tomatoes, skinned and chopped
3 tbsp white wine vinegar
HOW TO COOK IT
1. Put the ricotta cheese into a bowl with the pesto and beat together until smooth. Beat in the crème fraiche.
2. Put the vegetable stock into a small pan and sprinkle over the gelatine. Heat gently until the gelatine dissolves. Set aside to cool.
3. Cut the mi-cuit tomatoes into small pieces and fold half of these into the ricotta mixture. Add to the gelatine mixture and stir well to combine.
4. Spoon the mixture into 6 ramekins and leave to set in the refrigerator.
5. Meanwhile, gently cook the shallots in the oil until softened. Add the fresh tomatoes and wine and simmer for 10 minutes until pulpy. Press through a sieve and return to the pan with the remaining mi-cuit tomatoes and simmer for 5 minutes.
6. To serve, turn out each mousse by dipping each ramekin into hot water for 10 seconds. Run a palette knife around the edge of the ramekin and invert onto plates. Spoon a little tomato sauce around the mousse.
