Mousse à la Tomate Cerise

Cherry Tomato Mousse

Want freshness? Taste the Cherry Tomato Mousse from URBAN CUISINE


  • 20 Cherry Tomatoes
  • 70 g grated parmesan
  • 7 Cherry Tomatoes
  • 10 cl of liquid cream
  • 1 shallot
  • 1 tablespoon olive oil
  • 1 sheet of gelatin
  • 1 pinch of sugar
  • Salt
  • Pepper


  • Peel the tomatoes
  • Soak the gelatin sheet in a bowl
  • Peel and chop the shallot and sauté in olive oil over low heat
  • Add crushed tomatoes, sugar and salt
  • Cook for 15 minutes over medium heat
  • Add the drained gelatin and mix
  • Whip the whipped cream very stiff
  • Add the cold tomato purée
  • Salt and pepper
  • Distribute the tomato mousse in the verrines and place them in the fridge for 3 hours

The Tomato Mousse is a perfect appetizer to whet the appetite. Don't wait to tell us what you think.

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