Gazpacho Mousse infused with Borage and Basil Cress, Almond and Tahoon Cress Salad

Ingredients for the mousse

• 200g sweet red peppers seeds and stalk removed
• 400g beef tomatoes
• 100g red onion peeled sliced
• 40g sherry vinegar
• 50ml olive oil 
• 4g oryx desert salt
• 100ml tomato juice
• 2 punnets of Borage Cress
• 1 bunnet of Basil Cress
• 2 garlic cloves
• 4 leaves of gelatine

Ingredients for the almond Tahoon Cress salad and to plate

• 60g whole almonds
• 1 punnets Tahoon Cress
• 2g smoked salt
• 20g fine diced cucumber
• 20g fine diced red pepper

Method for the mousse

• Pre heat the oven to 180c and then roast the peppers, onion, garlic and tomatoes for 15 mins to soften and colour slightly. Remove but keep warm
• Warm the tomato juice gently (40g) and melt the gelatine, now add the borage and basil and leaves
• Place all the ingredients into a blender or Nutra bullet and blend to a fine smooth paste. Pass through a fine sieve
• Pour into a mould and allow to set in a fridge or freezer
• Once set turn out and use a blow torch to smooth off finish

Method for the almond Tahoon Cress salad and to plate

• Place almonds on a tray with the smoked salt and roast at 180c for 7-8 minutes then remove and cool. Then blitz to a powder
• Place the gazpacho mousse off centre on a plate then scatter the fine dice of pepper and cucumber next to the mousse in a line
• Brush the Tahoon leaves with water then dip into the almond powder and lay around the salad and on top of the mousse
• Sprinkle the remain almond over the salad

Recipe: Steve Walpole