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:
- Tomato juice 400 ml (1 2/3 cup)
- Salted anchovy 1
- BasilicOlio 1 tablespoon
- Agar-agar 2 gr (1/2 teaspoon)
- Salt to taste
For the ricotta mousse:
- Ricotta cheese 300 gr (1 1/4 cup)
- Salt and pepper to taste
Tarallo (typical South Italian savoury biscuit) 1
