Tomato Mousse Recipe

Name: Tomato Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb potatoes, peeled and chopped; 5 tbsp olive oil; 1 None shallot, peeled and chopped; 1 clove garlic, peeled and chopped; 1/4 lb carrots, peeled and grated; 1 - 13.5 oz can chopped tomatoes; 2 None eggs; 2/3 cup creme fraiche or sour cream; 4 sprigs fresh basil, leaves finely chopped; 2 tbsp balsamic vinegar; 3.5 oz baby salad greens; 1 None tomato, cored and diced

Servings: persons

1/4 lb potatoes, peeled and chopped
5 tbsp olive oil
1 None shallot, peeled and chopped
1 clove garlic, peeled and chopped
1/4 lb carrots, peeled and grated
1 - 13.5 oz can chopped tomatoes
2 None eggs
2/3 cup creme fraiche or sour cream
4 sprigs fresh basil, leaves finely chopped
2 tbsp balsamic vinegar
3.5 oz baby salad greens
1 None tomato, cored and diced

1
Cook the potatoes in boiling salted water for 15 mins, until tender. Meanwhile, heat 2 tbsp oil in a saucepan and saute the shallot and garlic for 1-2 mins. Add the carrots and canned tomatoes. Season then add a pinch of sugar. Cover and simmer for 15 mins.
2
Preheat the oven to 400u00b0F. Grease 6 silicone ramekins. Drain the potatoes and place in a food processor. Add the tomato mixture and puree. In a bowl, beat the eggs and creme fraiche (or sour cream, if using). Stir in the basil and season. Mix in the pureed tomatoes and potatoes. Spoon into the ramekins and place in a roasting pan. Fill the pan with water halfway up the sides of the ramekins. Bake for 40-50 mins, until firm. Allow to cool for 20 mins.
3
To serve, season the vinegar then gradually whisk in 3 tbsp oil. Toss with the salad greens and diced tomato then transfer to serving plates. Turn the mousses out of the ramekins and place on the salads.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 lb potatoes, peeled and chopped, 5 tbsp olive oil, 1 None shallot, peeled and chopped, 1 clove garlic, peeled and chopped, and more.

Yes, Tomato Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tomato Mousse

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions