Mozzarella mousse with tomato, cucumber and cilantro salsa

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Soups and starters

This recipe was prepared using Braun's Multiquick 7 Hand Blender and its beaker, whisk and food processor attachments.

Ingredients

For the mousse

  • 1 pouch, about 2 ½ teaspoons unflavored gelatine
  • ¼ cup cold water
  • 8 ounces (225 g) buffalo mozzarella
  • ½  cup + 2 tbsp low-fat plain yogurt
  • ½ cup heavy cream
  • 2 egg whites
  • Salt and pepper, to taste

For the Tomato, cilantro and cucumber salsa

  • 12 ounces (340 g) tomatoes, chopped
  • ½ small cucumber, peeled
  • 1 small red onion
  • ½ bunch of fresh cilantro
  • 1 red chili pepper, sliced in half and deseeded
  • 2 tbsp freshly squeezed lime juice
  • 2 tbsp olive oil
  • Salt and pepper, to taste

For the mousse

  1. Pour gelatine over ¼ cup cold water. Set aside.
  2. Cut mozzarella in small pieces. Place the yogurt, cream and mozzarella in a saucepan and heat gently without boiling.
  3. Remove from the heat and attach your BraunMultiQuick blending shaft to the hand blender.
  4. Add the softened gelatine to the cheese and cream mixture and purée. Strain the mixture through a fine sieve.
  5. Switch the accessories with simply one click and attach the BraunMultiQuick whisk attachment to the hand blender. Whip the egg whites in the beaker attachment until stiff and fold them into the mozzarella cream. Season with salt and pepper.
  6. Divide the mixture into 4 wide glasses or glass bowls and chill in the refrigerator for 2 to 3 hours until set.

For the Tomato, cilantro and cucumber salsa 

  1. Using the Braun MultiQuickfood processor attachment with chopping blade, add the tomatoes, cucumber, and onion cut into quarters. Then add the cilantro, red chili and lime juice and process until desired consistency. Stir in the olive oil and season with salt and pepper. Transfer to a bowl and chill until ready to serve.
  2. To serve, top the Mozzarella mousse with 2 or 3 spoons full of salsa and serve immediately.

(Note: You can use the extra salsa for a topping for tacos or burritos or as a dip for cut-up vegetables.)

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