Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 21

Sunflower oil for greasing

700g/24oz/3 cups of tomato passata

(GF) chilli sauce/oil and (GF) Worcestershire sauce

The juice of ½ a lemon

11.7g/½ oz sachet (US 1 tablespoon) of powdered gelatine or vegetarian equivalent

40g/1½ oz of rocket (arugula) leaves, washed and dried

6 ramekins, greased with sunflower oil and lined with baking parchment (wax paper)

The day before you need them, cook the soaked beans in boiling water until soft.

To make the ceviche, first drain and then mix the beans in a large bowl with the avocado, tomatoes, chilli, onion, lime juice and zest, seasoning, olive oil, coconut cream, coriander (cilantro) seeds and half of the chopped coriander (cilantro) leaves.

Marinate overnight or for at least 4 hours, stirring occasionally.

To make the mousse, mix the tomato passata with the chilli and Worcestershire sauce, lemon juice and seasoning to taste.

Dissolve the gelatine by stirring it into about 2 tablespoons of boiling water in a cup until it is clear and there are no lumps.

Stir this into the tomato mixture and place in the refrigerator to chill and thicken slightly.

After about 10 minutes, spoon the mousse into each ramekin and level off. Chill until set.

Cut the rocket (arugula) stems in half, and arrange on each plate.

Turn out each mousse onto the plate by briefly dipping the ramekins into a bowl of boiling water.

Remove the paper, spoon the avocado ceviche around the mousse.

Serve with Sesame Corn Crackers (see page 250), or Chilli and Herb Cornbread (see page 246).