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Tomato Mozzarella Mousse

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Rating 4.5/5.0
Occasion: Any   Total servings: 2
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time:
Best for: All   Preperation time: 1 hour
How to serve: Hot    

Tomato Mozzarella Mousse recipe by Nazia Nazar at
Zesty yet simple platter of mozzarella and tomato slices topped with roasted red peppers and an herb mixture.

4 TomatoClick to find more about Tomato
150 gms Mozzarella cheese
20 gms BasilClick to find more about Basil
1 tbsp Gelatine
1/4 tsp White pepper powder
1/2 cup Whipped cream
For pesto sauce:
18 Fresh basilClick to find more about basil leaves
2 cloves GarlicClick to find more about Garlic
20 gms Pine nuts
2 tbsps Parmesan cheese
5 tbsps Olive oil
SaltClick to find more about Salt to taste
To serve:
1 Red bell pepper (diced)
1 Yellow bell pepper (diced)

Clean and wash tomatoes, lightly mark them with a knife.
Dip the tomatoes in boiling water for about 10 seconds, remove and quickly redip them in cold water.
Cool and peel off the skin and cut them into 1/2 cm thick slices.
Slice mozzarella cheese and keep aside.
Mix gelatin in 1/4 cup of warm water and stir well to dissolve.
Clean, wash and wipe basilClick to find more about basil leaves, keep aside.
Mix half gelatin in the whipped cream together with saltClick to find more about salt and pepper.
In a 2 inch diameter ring mould place tomatoClick to find more about tomato slices, brush lightly with some of the remaining gelatin mixture, then place the mozzarella cheese slices, brush again with gelatin and finally place the basilClick to find more about basil leaves.
Add a teaspoon of the seasoned cream and repeat the process again.
Finally pour 1 tablespoon of gelatin on the top.
Refrigerate for 30 minutes.
Meanwhile make Pesto sauce by blending all the sauce ingredients together in a blender till smooth.
Remove from the mould and serve with pesto sauce, garnished with small dices of red and yellow capsicums.

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