Peel, seed, and dice the tomatoes. Stir in the ketchup, tomato paste, salt, and cayenne.
Dissolve the gelatin in the hot chicken broth. Whisk into the tomato mixture.
Whip the cream until stiff. Fold into the tomato mixture. Spoon the tomato mousse into individual molds lined with aspic jelly. Smooth the tops. Set in refrigerator. Cover with some more aspic jelly. Refrigerate until firm. Unmold the mousse on individual plates lined with lettuce leaves.
Wine Pairing(s)
Monkey Bay Sauvignon Blanc
Buena Vista 'Ramal' Pinot Noir
La Tunella Refosco
Domaine Sainte-Eugenie Corbieres
Covitoro 'Cermeño' Tinta de Toro
Murviedro Crianza Tinto
Bodegas Entremontes Garnacha
Bricco Rocche 'Prapo' Barolo
Howell Mountain 'Beatty Ranch' Zinfandel
Husch Pinot Noir
Calories From Fat 68 Protein 2 Total Fat 7 Carbohydrates 4
Calories 93 Calcium 19 Sodium 921 Vitamin A 486 Vitamin C 2 Cholesterol 27
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