Ingredients:
- 1kg of Léonce Blanc tomato raspberry purée
- 400g softly whipped cream (35% fat)
- 25g Gold quality gelatine leaf (150g, softened)
- 265g Italian meringue (115g egg white + 215g sugar at 118°C)
- 125 Léonce Blanc raspberry seed filling
- Biscuit baking tray
- Individual sponge fingers or a ring of them
Decoration:
- Cherry tomatoes
- IQF Léonce Blanc raspberries
Preparation:
The night before, leave the Léonce Blanc tomato/raspberry purée to defrost in the refrigerator (4°C).
Soak the gelatine in cold water.
Line circles with baking paper or clear acetate
Cut out circles of sponge to the diameter of the individual circles
and place them at the base of the circles.
Without a nozzle, pipe 5g of raspberry seed filling onto each biscuit base.
Cut the individual sponge biscuits or the sponge biscuit ring to the height of the circles.
Line the circles with 3 biscuits in a triangle or a ring.
Prepare the Italian meringue.
Heat 1/3 of the tomato/raspberry purée to 70°C minimum, without boiling.
Add the softened and squeezed out gelatine.
Whisk together then add the rest of the purée. Mix well.
When the mixture reaches 35°C, pour over the Italian meringue and blend delicately.
Add the softly whipped cream using a spatula.
Pour into the circles and freeze
(70g mousse for a circle 50mm high and 60mm in diameter).
Before displaying, decorate with IQF Léonce Blanc raspberries and a piece of cherry tomato.
Other use:
Pour the mousse, with no biscuit, into small glasses or verrines.
Leave to set for one hour in the fridge at 4°C.
Decorate with an IQF Léonce Blanc raspberry and a little piece of cherry tomato and a few drops of fruity olive oil.