Balsamic Tomato Mousse


1 cup diced tomatoes skinned & seeded

4 leaves fresh basil

1 small rib celery

1 teaspoon tomato paste

1 envelope plain gelatin

salt and pepper

3 drops Tobasco

1/2 cup pitted black olives for garnish

2 tablespoons balsamic vinegar


1- In a food processor or blender blend tomatoes, basil and tomato paste. Strain mixture through a sieve.
2 - Soak gelatin in a little water to soften. Heat gelatin and 1/4 tomato mixture in a bowl over a water bath.
3 - Add the cold tomato mixture to the prepared gelatin. Season with pepper and Tobasco.
4 - Pour into Pam-sprayed ramekins and refrigerate for at least 3 hours.
5 - Sprinkle chopped olives on serving plate. Unmold the mousse on top. Drizzle balsamic vinegar around the plate.