Warm and frosty mousse combo

On many occasions, I have prepared these two mousses as an appetizer. Both are a guaranteed success. The first mousse is a creation of mine of many years ago. I was looking for a light and delicate appetizer, and I found the perfect balance between the flavors. It is so specific that I always repeat it in the same way, not to risk altering the result.

The second is my variation of the Andalusian gazpacho. I love Spanish cuisine and culture, and I often prepare fusion dishes inspired by it.

You can accompany the mousses with tortillas chips and / or with crudités.

 

Ingredients for 4 servings

For the veggie mousse, to serve at room temperature or warm:

  • 2 carrots, peeled, in chunks
  • 1 zucchini, in chunks
  • ½ onion or about an 8 cm long piece of leek
  • a handful of basil, be generous
  • 1 Tbsp of vegan mayonnaise or traditional mayonnaise
  • 1 Tbsp of extra-virgin olive oil
  • 2 Tbsp of mineral water, you can adjust the water according to how thick you want the mousse or to how much liquid your blender requires.
  • salt and pepper to taste
  • a few parsley leaves, roughly chopped, for decoration

 

For the gazpacho, to serve at room temperature or frosty:

  • 2 juicy large tomatoes, in chunks
  • about an 8 cm long piece of cucumber, in chunks
  • a sprinkle of chili pepper, or ½ tsp of sriracha
  • ¼ of spring onion
  • 1½ tsp of balsamic vinegar, or another vinegar of your choice
  • 1½ tsp of agave syrup, or another plant-based sweetener of your choice
  • 1 Tbsp of extra-virgin olive oil
  • 1 Tbsp of vegan mayonnaise or traditional mayonnaise
  • salt and pepper to taste
  • a few parsley leaves, roughly chopped, for decoration

Optional for the gazpacho:

  • ¼ clove of garlic
  • about 4 ice-cubes, in case you want to serve it really frozen

 

Method

For the veggie mousse, steam or boil the carrots, the zucchini, and the onion, until soft. If you use a microwave-safe steamer, it should take about 8-10 minutes at 700 watts. For the gazpacho all the ingredients are to be used raw.

In a high-speed mini blender or a traditional blender, blend each mousse separately for about 1 minute, sprinkle the parsley on top, and serve.

In case you prepare them both, you can also take it a step further: create an interesting taste experience for your guests by warming up for less than a minute the veggie mousse in the microwave, and by refrigerating the gazpacho mousse for at least half an hour. You can also blend some ice cubes in the gazpacho mousse at the last moment. Sprinkle the parsley on top to decorate, and let me know what they say! 😉

 

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