Duo Of Tomato Mousse | Crayfish

Ingredients | White Mousse

2 medium onions, coarsely chopped

2 garlic cloves, coarsely chopped

1kg plum tomatoes

1kg beef tomatoes

2kg cherry tomatoes

½ kg Spanish red pepper

1 1/2 teaspoons fine sea salt

1 teaspoon black pepper

2 tablespoons coarsely chopped fresh basil

150g celery

150g carrots

1tbs tomato past

1liter tomato juice

1 1/2 teaspoons Sherry vinegar

500ml cream

Galantine (7 leaves per 1 liter)

Ingredients | Red Tomato Mousse 

20 Roma tomatoes

125ml olive oil

Salt and Pepper

5 diced onion

2 teaspoons minced garlic

1 tablespoon finely chopped oregano leaves

1 tablespoon finely chopped thyme leaves

1 bunch basil leaves

150g carrots

150g celery

150g leek

150g sugar

150ml white wine vinegar

500ml cream

1l tomato juice

Galantine (7 leaves per 1 liter)

Sandy Bohm Duo Of Tomato Mousse With Crayfish

Method | White Mousse

From the medium onions up to the Sherry vinegar put everything through a bar blender, blend everything smoothly and pass it through a sieve and kitchen towel, see explanation tomato consommé.

The next day you take the tomato consommé and reduce it by ½. Add some sugar for the taste and cool it down. You need to have around 1l liquid left tonbe whisked with the cream later on and another 250ml. for the galantine.

Take a big bowl and add some ice. Use another smaller bowl, place it inside the large bowl and fill in the 1l tomato consommé. Whisk it until it gets foam. Also you have to whip the cream, which you add also to the bowl. This is the white tomato mousse.

Take the 250ml tomato consommé, add the galantine leaves and keep it at room temperature. Take cutter rings, height 5cm and diameter 4cm. Cover one side with clean film and fill 0.5mm of the liquid inside. Afterwards put the rings in the fridge until they cool down and it becomes a jelly texture.

Take the crayfish tail and a string of dill, put it in the ring on top of the jelly and cover it with the white tomato mousse. Put it in the fridge. Keep it there for around half an hour.

Method| Red Tomato Mousse

Heat some olive oil in a pan, add the onions, the garlic, oregano, thyme, carrots, celery, leek, tomatoes and 1l of tomato juice. Bring everything to the boil and cook it for around 20 minutes. Then you blend it in a bar blender, pass it through a sieve and afterwards you add to this hot sauce the galantine and start cooling it down.

Then you take the cream and whisk it and add it to the tomato sauce so you will have a nice light mousse once it has been cooled down.

Now you take again some cutting rings and follow exactly the same procedure as with the white tomato mousse. The difference is that you use the red one instead of the white one. When finished also keep it in the fridge for around half an hour.

Sandy Bohm Tomato Mouse

To take the mousse out of the rings you need to warm the ring a bit, it works best with a blow torch. Now you easily can slide the mousses out of the rings and serve it, presentation see picture.