Chilled Tomatoes stuffed with a cucumber mousse

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This recipe needs advance preparation!
Chilled Tomatoes stuffed with a cucumber mousse
Chilled Tomatoes stuffed with a cucumber mousse
Servings:Serves 4
Calories per serving:133
Ready in:3 hours 15 minutes
Prep. time:3 hours 15 minutes
Cook time:None
Difficulty:Average difficulty
Recipe author:Chef
First published:16th August 2012

A rather fancy cold starter and possibly a way to use up those cucumbers you have been growing.

It's a simple recipe but don't forget to allow 3 hours preparation time.

Do read the Chef's notes before making this!


Ingredients

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Method

  1. Slice the tops off the tomatoes and set to one side
  2. Scoop and the seeds and most of the flesh and discard
  3. Sprinkle the insides liberally with the salt, don't worry, you'll be throwing most of it away before you eat the tomatoes
  4. Turn them upside down on a plate and leave for 1 hour to drain
  5. Rinse thoroughly under cold running water and allow to drain or pat try with a paper towel
  6. Add the ricotta, cucumbers, mint leaves and the milk to a food processor with a metal blade and blitz to a purée
  7. In a clean bowl, whisk the egg whites to stiff peaks
  8. Fold the egg-whites into the cucumber purée and fill the tomatoes with this mixture
  9. Sprinkle with the chopped chives and replace the tomato tops
  10. Chill for at least 2 hours
  11. Remove from the fridge for 20 minutes before you serve them

Chef's notes

I'll leave this recipe up for the benefit of others, however I must say this is by far the most disappointing recipe I have ever made!

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