Amuse of tomato mousse

Let the gelatin soak in cold water. Unfreeze the tomatoes by cutting them crosswise and immersing them in water that has just been boiled off. Take the tomatoes as soon as the skin starts to tear out of the hot water and immerse them in cold water. Peel the tomatoes and cut them in four. Remove the seeds and puree the flesh.

Dissolve the gelatine in a few tablespoons of boiling water and stir this through the mashed tomatoes. Add the tomato paste and season with salt and pepper.

Beat the whipped cream until it is light and scoop through the tomatoes. Put the whole in a bowl and leave covered in the refrigerator.

Make canelles from the mousse with the help of two damped tablespoons and place each canelle in a basil leaf. Present on a small plate or spoon.

Tasty with a few drops of mayonnaise diluted with lemon juice.