Jelly tomato, ricotta cheese mousse and crumbled tarallo
Preparation
20 min
Difficulty
Easy
Servings
6
Preparation
Mix together the tomato juice, the salted anchovy, the basilicolio and the salt. Bring the mix to the boil and add the agar-agar. Keep it on a low flame for 3 mins. Pour the mix in small glasses, pouring it in for about 1/3 of the glass content and let it get thicken in the fridge for 3 hours. Meanwhile, mix the ricotta with the salt and the pepper, until you get a smooth cream. Crumble the tarallo. After 3 hours, add the ricotta mousse and the crumbles of tarallo on the jelly tomato as a topping.
Ingredients
For the jelly tomato:
- Tomato juice 400 ml (1 and 2/3 cups)
- Salted anchovy 1
- BasilicOlio 15 ml (1 tbsp)
- Agar-agar 2 gr (about 1/2 tsp)
- Salt to taste
For the ricotta mousse:
- Ricotta 300 gr (1 and 1/3 cups)
- Salt and pepper to taste
- Tarallo (typical South Italian savoury biscuit) 30 gr (2 tbsp)
