Fresh And Delicious:Tomato Mousse With Basil Sauce

As summer is approaching everybody is looking  for fresh, more vegetable based dishes.
This Mousse is a  recipe  generously shared with me by my friend Isabelle, and is one of my favorites for summer parties.
You can prepare it 1 day in advance, so it's ideal for a relaxed party organization.
It's easy but a bit messy  (at least when I prepare it, maybe you my friends, are more organized :) ) but it's worth it because it literally melts in your mouth  and I bet your guests will love it.

This is what you need:

For the tomato mousse:
250 g ripe, red tomatoes
4 leaves of gelatin
1/2 cup of heavy cream
4 spoonful of tomato ketchup
Salt and pepper
For the Basil sauce:
1 1/2 cup of fresh Basil leaves
1 cup of fresh  flat parsley leaves
3/4 cup of green onion (only the green parts)
2 teaspoon of fresh pressed lemon juice
1 cup of light cream
1/2 cup od sour cream
1/2 teaspoon of sugar
Salt and pepper
Put all  ingredients in the blender and puree them until obtaining a creamy sauce.

Method:
-Clean tomatoes and put them for about 1 minute in boiling water, this will help to peel them easily.

After peeling halve them and remove the seeds,

than quarter them and take out the remaining seeds.

Uff, a lot of seeds have been removed! :)

-Put the tomatoes in a blender and puree them.
-Strain the mixture through a colander. Set aside.

-Soak the gelatin leaves in cold water until soft.

-Warm 1/2 cup of the tomato puree, remove gelatin leaves from water and squeeze out well.
Dissolve them in the warm tomato puree and strain the mixture through a colander  ( to avoid gelatin crumbs)then stir the gelatin tomato mixture well into the tomato puree.

Add ketchup, stir well. Set aside.
Beat heavy cream to soft peaks and add delicately to the tomato mixture.

Add salt and pepper.
Grease 2 3/8 "id (for about 2.75 fluid ounces) ramekin molds with olive oil and fill them with the tomato mixture. If you don't have ramekin molds at hand, see presentation proposal at the second picture below.
-Refrigerate for at least 8 hours.
-Remove from molds and garnish with Basil sauce.

Or serve the mousse  in a Martini glass and top with the Basil sauce

Basil sauce:
1 1/2 cups of fresh Basil leaves
1 cup of fresh flat parsley leaves
3/4 cup of green onion (only the green parts)
1 cup of light cream
1/2 cup of sour cream
2 teaspoon of fresh pressed lemon juice
1 teaspoon of sugar
Salt and pepper
Put all  ingredients in the blender and puree them until obtaining a creamy sauce.
Serves 4,  Enjoy!