Tomato and chocolate mousse cake with basil and tomato chutney

Ingredients for Tomato and chocolate mousse cake with basil and tomato chutney

Instructions for Tomato and chocolate mousse cake with basil and tomato chutney

To prepare the Tomato and chocolate mousse cake with basil and tomato chutney recipe, please follow these instructions:

The cake: Whip egg and sugar

Add flour, baking soda and cinnamon and whip to even weight.

Add tomato concentrate.

Spread the bread into a sandwich pan and baking in a 150 degree hot oven for 20 minutes. Let it cool off.

Chocolate mousse: boil milk, cream and syrup.

Chop the chocolate well and melt it in boiled mixture. Let the chocolate mix cool to about 50 degrees.

Turn whipped cream in and let it cool off.

Fitting the cake: Cut the cake into four equal pieces. Lay the pieces in layers with the chocolate mousse in a high shape and style the cake in the freezer, like the night over.

tomato chutney
Mix all the ingredients, close to the tomatoes, and let it boil slowly for about 20 minutes.

Place the cocktails on a plate, brush them with the cooked mass and put them in a 200 degree hot oven for ten minutes. Let them cool off.

basilikumis
Boil milk and cream.

Whip egg and sugar. Pour it into a saucepan and add the cream and milk.

Heat gently (without boiling) for two minutes.

Put the ice cream and let it cool off.

Add the basil and run the ice cream machine.

tips:
This recipe is a bit difficult and requires extra accuracy, electronic weight and a good thermometer. Server like this good cake with a rich, sweet wine, for example. Banyuls. The recipe was written by Anders Nordquist, for Gourmet.