Hi everyone,
So for Week 2 I have chosen a strange but summery salad dish, Pomodori alla Mousse di Cetrioli, or Tomatoes with Cucumber Mousse! As the weather has been so hot lately, I didn’t think it was time to cook a pasta, risotto etc, so I went looking for something light, summery and fresh. I found this dish on page 541 and thought I’d give it a crack.
So, what exactly is it? This dish could be served as an entrée, side or even as the salad to accompany a main dish. You start with scooping out the seeds and flesh from the tomatoes, whilst reserving the tops (or lids as I’ve been calling them) for presentation. You lightly salt the tomatoes, and leave them upside down for an hour to drain.
For the cucumber mousse, you simply put all the ingredients (cucumber, ricotta, milk and mint) into a food processor and puree. You then fold in some egg whites to form the cucumber mousse. The mousse is then spooned into the tomatoes, topped with some chives, lid popped back on, and whacked in the fridge for 2-3 hours.
How did it taste? Better than I expected! I was a little concerned that the mousse was going to turn into sludge, so was pleasantly surprised when it held most of its shape when the tomatoes were cut. Next time however, I would use less cucumber, as I simply think there was too much in the overall recipe, and it made the mousse a little too watery. I also had a lot of mousse left over that just hit the bin. All in all though, quite a nice little salad dish, that I would happily make again.
So that’s week 2 down… and I haven’t killed anyone yet! Until next time…
S
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