Chilled Tomatoes stuffed with a cucumber mousse: Difference between revisions
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A rather fancy cold [[Starter|starter]] and possibly a way to use up those [[Cucumbers|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! | |||
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|PrepTime = 3 hours 15 minutes | |PrepTime = 3 hours 15 minutes | ||
|CookTime = None | |CookTime = None | ||
|Image = [[Image:Chilled Tomatoes stuffed with a cucumber mousse recipe.jpg|alt=Electus]] | |Image = [[Image:Chilled Tomatoes stuffed with a cucumber mousse recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Always looking for cucumber recipes</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.2</span>/5</span> | |||
<span class="reviewDesc">As when we do manage to grow them, we have loads spare</span> | |||
<span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span> | |||
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{{RecipeIngredients | {{RecipeIngredients |
Revision as of 13:12, 4 January 2022
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!
This recipe needs advance preparation!
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: | |
Recipe author: | Chef |
First published: | 16th August 2012 |
Best recipe reviewAlways looking for cucumber recipes 4.2/5 As when we do manage to grow them, we have loads spare |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Half a cucumber, peeled and deseeded (if you wish) and coarsely chopped
- 2 tablespoons of full cream milk
- 5 mint leaves
- 4 large tomatoes
- 200 g ricotta cheese
- 2 egg whites
- A few chives, finely chopped
- 8 teaspoons of cooking salt
Method
- Slice the tops off the tomatoes and set to one side
- Scoop and the seeds and most of the flesh and discard
- Sprinkle the insides liberally with the salt, don't worry, you'll be throwing most of it away before you eat the tomatoes
- Turn them upside down on a plate and leave for 1 hour to drain
- Rinse thoroughly under cold running water and allow to drain or pat try with a paper towel
- Add the ricotta, cucumbers, mint leaves and the milk to a food processor with a metal blade and blitz to a purée
- In a clean bowl, whisk the egg whites to stiff peaks
- Fold the egg-whites into the cucumber purée and fill the tomatoes with this mixture
- Sprinkle with the chopped chives and replace the tomato tops
- Chill for at least 2 hours
- 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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