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Tomato and lime mousse
A light mousse flavoured with creamed tomato (passata) and thickened with mascarpone cream cheese.
What you need
- 2 large eggs, separated
- 200 ml passata
- 45 ml tomato puree
- grated rind and juice of 1 lime
- 3 tsp powdered gelatine
- 250 g mascarpone cheese
- 6 tsp fresh coriander, chopped
- seasoning
- For the sauce
- 450 g tomatoes, peeled, seeded and chopped
- 1 clove garlic, peeled and crushed
- 6 tsp olive oil
- 1 sprig fresh parsley
Method
Beat the egg yolks into the passata. Cook over a gentle heat until the mixture thickens. Do not allow to boil. Beat in the tomato puree and lime rind.
Sprinkle the gelatine onto the lime juice. Leave to soak for 5 min. Then dissolve over a pan of hot water. Cool.
Whisk the gelatine mixture into the tomato mixture with the cheese and coriander. Season. When just beginning to set, whisk the egg whites until stiff. Then fold into the tomato mixture. Turn into a wetted 900 g loaf tin. Chill until set.
Meanwhile, put all the ingredients for the sauce in a pan. Season. Cover and simmer for 30 min. Remove the parsley. Strain the mixture through a nylon sieve into a jug. Chill
Dip the mould into hot water for a few seconds then invert onto a board. Slice the mousse and serve with the chilled tomato sauce.
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Preparation 15 minutes Cook 30 minutes Waiting » 1 hour Chill 1 hour - 2 hours Total 1 ¾ hours -
Energy 185 kcal/serving Fat 6.14 g/serving Carbohydrates 48.13 g/serving Glycaemic Index 5 Glycaemic Load 0.41 
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 777 | 390 | 10475 | 8350 |
| Energy (kcal) | 185 | 93.3 | 2500 | 2000 |
| Protein (g) | 11.3 | 5.69 | ||
| Carbohydrate (g) | 9.50 | 4.78 | 345 | 275 |
| Fat (g) | 12.2 | 6.14 | 95 | 70 |
| Fat (saturated) (g) | 4.71 | 2.37 | ||
| Fibre (g) | 1.86 | 0.94 | ||
| Sodium (mg) | 80.7 | 40.6 | ||
| Salt (equivalent) (g) | 0.20 | 0.10 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 184 | 93.0 | 800 |
| Vitamin B-12 (µg) | 0.33 | 0.17 | 1 |
| Vitamin B-6 (mg) | 0.18 | 0.09 | 2 |
| Vitamin C (mg) | 26.3 | 13.2 | 60 |
| Vitamin D (µg) | 13.4 | 6.74 | 266 |
| Vitamin E (mg) | 1.74 | 0.88 | 10 |
| Zinc (mg) | 0.92 | 0.46 | 15 |
| Calcium (mg) | 118 | 59.8 | 800 |
| Folate (mcg) | 31.2 | 15.7 | 200 |
| Iron (mg) | 1.27 | 0.64 | 14 |
| Magnesium (mg) | 24.8 | 12.5 | 300 |
| Niacin (mg) | 1.08 | 0.54 | 18 |
| Pantothenic acid (mg) | 0.67 | 0.33 | 6 |
| Riboflavin (mg) | 0.25 | 0.12 | 1.6 |
| Phosphorous (mg) | 135 | 68.0 | 800 |
| Thiamin (mg) | 0.10 | 0.05 | 1.4 |
This recipe is:
Corn-free
Gluten free
Peanut free
Shellfish free
Wheat free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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