Tomato Mousse

Tomato Mousse

You can enjoy this as an appetizer, or even as a dessert by adding more sweeteners.

Ingredients: to make in 1 container (20 × 20)

Milk or soy milk
100 ml
Heavy cream or non-dairy creamers
50 ml
Large tomatoes
Strawberries (stems removed)
Kanten powder
2 teaspoons
Lemon juice
2 tablespoons
Honey, or other sweeteners
2 tablespoons
1/8 teaspoon


1. Put the milk and heavy cream into a measuring cup. Set it aside to bring to room temperature. You also can make this mousse with milk only, without the heavy cream.
2. Peel the tomatoes and chop into large chunks.
3. Put the tomatoes and the strawberries into a blender, and puree until liquid and smooth.
4. Pour 100 ml water into a pot and add the kanten powder. Stir continuously as you bring it to a boil.
5. Add 1 cup of the mixture from Step 3. Stir for 2 minutes, and turn the heat off.
6. Add the remaining mixture from Step 3, lemon juice, honey, salt, and the milk from Step 1. Mix well.
7. Pour the mixture from Step 6 into a container that's about 20 × 20 cm. Let cool.
8. Once cooled, chill in the fridge for a minimum 2 hours or overnight.
9. Dish it up just before serving.

Story Behind this Recipe

I came up with this recipe to use-up the excessive amount of tomatoes that I had at home. This recipe is by Herusukōchi.