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

Ingredients for 4 portions

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

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