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This dish,
created by one of the students at Norwich City College
proved to be so successful it’s now become par
for the course says Steve
Thorpe.
Photograph: Bill Smith.
This dish was created by one of our students, Philippa
Macro, who is now working at the Warren House Hotel
in Kingston. Philippa was with us for three years and
she developed some wonderful skills as well as some
superb dishes.
 In
fact, this is a recipe that we now include in the curriculum
at the Hotel School – which just goes to show,
old chefs are never too old to learn new tricks!
This dish is light, delicate and full of flavour. It
is beautiful as a starter and could be served as an
individual dish or used to garnish a cold buffet as
an accompaniment.
To get the best results, use a good quality
plum tomato.
It will give you the colour and the flavour that the
dish needs and deserves.
The idea of a deep-fried basil leaf to finish with is
inspired and gives the contrast of texture which always
enhances the eating experience.
When we first tried this dish with Philippa, we ate
four of them, one after the other, with some fresh ciabatta
bread.
It was irresistible, and so refreshing. Needless to
say, I didn’t bother having lunch that day.
Tomato and basil
mousse with a sweet chilli dressing
Serves four
Mousse
3 shallots
4 plum tomatoes
1 bunch of basil
1 red chilli
1 clove of garlic, crushed
olive oil
tomato purée
100ml cream
6 gelatine leaves
Dressing
30g caster sugar
35ml white wine vinegar
35ml light soy sauce
pinch of saffron
1 red chilli
1 plum tomato
75ml olive oil
chopped coriander
Bake the tomatoes
Cut plum tomatoes into quarters, place on tray, sprinkle
with seasoning and bake in oven until reasonably soft.
Meanwhile, rip most of the bunch of basil and save a
few for garnish.
Sweat the onion, garlic and chilli
Heat the oil in a pan and sweat the onion, garlic and
chilli until soft and the purée and ripped basil,
add the softened tomatoes and allow to sweat down.
Add the cream and gelatine
Once the tomatoes are mushy the mixture can be passed
and the cream and soaked gelatine can be added, the
mixture can be divided into four moulds and allowed
to set in the fridge. The saved basil can be deep-fried
and set on top of the mousse.
To make the dressing
Make a syrup, allow to cool and add the remaining ingredients
and allow to infuse for 30 minutes.
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