Gluten Free Tomato Mousse and Avocado Ceviche
information
This recipe is Gluten free, Wheat free and Dairy free.
ingredients
100 g (3 1/2 oz) 1/2 cup of dried black beans, soaked in water overnight
2 ripe avocados, skinned, stoned (pitted) and chopped
2 beef tomatoes, skinned, seeded and chopped
1 red chilli, seeded and chopped
1 small red onion, peeled and very finely chopped
The juice of 3 limes, and grated rind of 2 of them
Salt and freshly ground black pepper
2 tablespoons of olive oil
3 tablespoons of coconut cream
1 teaspoon of coriander (cilantro) seeds, crushed
Large bunch of coriander (cilantro) leaves
2 ripe avocados, skinned, stoned (pitted) and chopped
2 beef tomatoes, skinned, seeded and chopped
1 red chilli, seeded and chopped
1 small red onion, peeled and very finely chopped
The juice of 3 limes, and grated rind of 2 of them
Salt and freshly ground black pepper
2 tablespoons of olive oil
3 tablespoons of coconut cream
1 teaspoon of coriander (cilantro) seeds, crushed
Large bunch of coriander (cilantro) leaves
mousse
Sunflower oil for greasing
700 g (24 oz) 3 cups of tomato passata
(GF) chilli sauce/oil and (GF) Worcestershire sauce
The juice of 1/2 a lemon
11.7 g (1/2 oz) sachet (US 1 tablespoon) of powdered gelatine or vegetarian equivalent
40 g (1 1/2 oz) of rocket (arugula) leaves, washed and dried
6 ramekins, greased with sunflower oil and lined with baking parchment (wax paper)
700 g (24 oz) 3 cups of tomato passata
(GF) chilli sauce/oil and (GF) Worcestershire sauce
The juice of 1/2 a lemon
11.7 g (1/2 oz) sachet (US 1 tablespoon) of powdered gelatine or vegetarian equivalent
40 g (1 1/2 oz) of rocket (arugula) leaves, washed and dried
6 ramekins, greased with sunflower oil and lined with baking parchment (wax paper)
method
1. The day before you need them, cook the soaked beans in boiling water until soft.
2. To make the ceviche, first drain and then mix the beans in a large bowl with the avocado, tomatoes, chilli, onion, lime juice and zest, seasoning, olive oil, coconut cream, coriander (cilantro) seeds and half of the chopped coriander (cilantro) leaves.
3. Marinate overnight or for at least 4 hours, stirring occasionally.
4. To make the mousse, mix the tomato passata with the chilli and Worcestershire sauce, lemon juice and seasoning to taste.
5. Dissolve the gelatine by stirring it into about 2 tablespoons of boiling water in a cup until it is clear and there are no lumps.
6. Stir this into the tomato mixture and place in the refrigerator to chill and thicken slightly.
7. After about 10 minutes, spoon the mousse into each ramekin and level off. Chill until set.
8. Cut the rocket (arugula) stems in half, and arrange on each plate.
9. Turn out each mousse onto the plate by briefly dipping the ramekins into a bowl of boiling water.
10. Remove the paper, spoon the avocado ceviche around the mousse.
11. Serve with Sesame Corn Crackers or Chilli and Herb Cornbread.
2. To make the ceviche, first drain and then mix the beans in a large bowl with the avocado, tomatoes, chilli, onion, lime juice and zest, seasoning, olive oil, coconut cream, coriander (cilantro) seeds and half of the chopped coriander (cilantro) leaves.
3. Marinate overnight or for at least 4 hours, stirring occasionally.
4. To make the mousse, mix the tomato passata with the chilli and Worcestershire sauce, lemon juice and seasoning to taste.
5. Dissolve the gelatine by stirring it into about 2 tablespoons of boiling water in a cup until it is clear and there are no lumps.
6. Stir this into the tomato mixture and place in the refrigerator to chill and thicken slightly.
7. After about 10 minutes, spoon the mousse into each ramekin and level off. Chill until set.
8. Cut the rocket (arugula) stems in half, and arrange on each plate.
9. Turn out each mousse onto the plate by briefly dipping the ramekins into a bowl of boiling water.
10. Remove the paper, spoon the avocado ceviche around the mousse.
11. Serve with Sesame Corn Crackers or Chilli and Herb Cornbread.
serving amount
serves 6
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