Jelly tomato, ricotta cheese mousse and crumbled tarallo
Preparation
20 min
Difficulty
Easy
Servings
6
Preparation
Mix together the tomato juice, the salted anchovy, the BasilicOlio and the salt. Bring the mix to boil and add the agar-agar. Keep it on a low flame for 3 mins. Pour the mix in small glasses, pouring it in for about 1/3 of the glass content and let it thicken in the fridge for 3 hours. Meanwhile, mix the ricotta cheese with the salt and the pepper, until you get a smooth cream. Crumble the tarallo. After 3 hours, add the ricotta mousse and the crumbles of tarallo on the jelly tomato as a topping.
Ingredients
For the jelly tomato:
- 400 ml (1 2/3 cup) Tomato juice
- 1 Salted anchovy
- 1 tablespoon BasilicOlio
- 2 gr (1/2 teaspoon) Agar-agar
- Salt to taste
For the ricotta mousse:
- 300 gr (1 1/4 cup) Ricotta cheese
- Salt and pepper to taste
1 Tarallo (typical South Italian savoury biscuit)
