Ingredients
- —3 tomatoes, peeled and deseeded
- —50 g grilled bell pepper
- —50 g sour cream
- —25 g yogurt mayonnaise
- —Salt and pepper
- —Cayenne pepper
- —Paprika powder
- —1 teaspoon chili sauce
- —1 tablespoon whisky
- —A few drops of Tabasco
- —1 teaspoon vegetable bouillon powder
- —1 packet agar agar (2 g)
- —150 g crayfish
- —Cherry tomatoes, halved
- —Fresh dill or chives
Instructions
Tomato Mousse
Peel and deseed the tomatoes after briefly blanching them.
Blend the tomatoes, grilled bell pepper, sour cream, and yogurt mayonnaise until smooth.
Season with salt, pepper, cayenne, paprika powder, chili sauce, whisky, and Tabasco.
Add the bouillon powder and taste.
Heat the mousse in a saucepan and stir in the agar agar.
Let it cool slightly and mix in 75 g of crayfish.
Blend briefly again for a smooth texture.
Assembly
Divide the mousse into small glasses.
Garnish with extra crayfish, cherry tomato pieces, and fresh dill or chives.
Chill until ready to serve.
Serving Tip
This tomato mousse is a refreshing, festive amuse that looks stunning in small glasses. The mousse gains depth from grilled bell pepper, a hint of whisky, and a gentle spicy touch, while the crayfish add luxury and texture. Light, colorful, and perfect to prepare ahead — an ideal starter for any dinner or celebration. Serve ice-cold in small glasses for a fresh, festive beginning to the meal.
Storage Tip
Store in the refrigerator for up to one day; add the toppings just before serving.