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Recipe: Protein tomato mousse

Recipe: Protein tomato mousse

People on a diet with a carbohydrate cut and increased protein, in addition to those who can not eat food with gluten, can also delight in the taste of this tomato.

Ingredients

  • 500 g of ripe tomatoes (more or less about 7)
  • 2 eggs
  • 10 to 12 leaves of basil
  • 1/2 onion finely chopped
  • 1 clove garlic, chopped
  • 1 teaspoon sea salt
  • 100 g cream, cream cheese or soft tofu
  • Olive oil

How to make

Heat the water, cut the bottom of the tomatoes in x and place in the boiling water to peel. Remove skin and seeds and cut into cubes. Sauté the onion, garlic and tomatoes over low heat, stirring constantly until obtaining the consistency of a puree. Remove and place in a sieve without kneading, just to drain excess liquid. Reserve a little to decorate. Beat the tomato puree in the blender with the eggs, basil leaves and salt until liquid. Add by stirring the ricotta cream manually (if you use tofu, beat the blender). Pour the beaten liquid into the greased pints with olive oil and bake in a water bath for 10 minutes. Remove, cover with foil and cook another 30 minutes. Uncoat and serve with rustic tomato sauce toppings.

Yield

6 servings.


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