Name: Tomato Whisper
Yield: Serves 6–8
Ingredients: 3 rounded tablespoons (4–6 x 15 ml spoon) mayonnaise (home-made or a good commercial kind); a little oil for greasing; 1 large egg (size 1–2), separated; 3 heaped tablespoons (5–6 x 15 ml spoon) gelatine; 10–15 fresh basil leaves, chopped finely; 3–4 pinches of cayenne pepper; salt and black pepper; 3 large egg whites (size 1–2); 1 teaspoon (5 ml spoon) caster sugar; 1 lb (450 g) tomatoes; a small handful of parsley, chopped finely; ¼ pint (150 ml) double cream; a sprig of fresh basil leaves, to decorate; juice of 1 lemon; 4 tablespoons (4 x 15 ml spoon) very hot water

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

This is one of those dishes which seem to epitomise the phrase ‘melt in the mouth’. Two layers of an incredibly light tomato honeycomb mousse are sandwiched together with a creamy mayonnaise, which is speckled green with fresh basil and parsley.

Ingredients

1 lb (450 g) tomatoes
juice of 1 lemon

Method

Put the tomatoes in a bowl and pour boiling water over them. Leave them for a minute or two and then peel them and chop up into fairly small pieces. Put the lemon juice in a saucepan and add the tomatoes. Cover the pan and put over a medium heat for about 15 minutes until the tomatoes are completely mushy.

Meanwhile, line the base of 2 oiled 7–7½

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Ingredients

Method

Part of