This is a dish in progress again. That’s a lot of stuff in progress, but it doesn’t mean its all heading for a big hurrah. Ha, ha.
Well there the main experimental part of this dish is to try to use mousses to transform/supliment flavors that we Sri Lankans, know well – so that they are recalled but not repeated in a dish. Is that a mouthful? Hopefully it’s a tasty one.
When I was a child, growing up in
In this dish, which like I said before, is part of an effort to recall taste with out repeating it (Why? Why not just repeat? Well, for some thing different, is all!) I use tomato mousse to replace MD tomato sauce. The main dish is grilled seer, with garlic and olive oil, with a sweet sour tomato onion garish, with a side of pickled cumber. That much is straightforward, the tomato mousse is new. I have been working through mousses recently, with straightforward ones in the bag now. But my tomato mouse is complicate cos its got invoke the right taste, with out well, mirroring it. I opted to use tomato paste (that’s very pure, usually, taste wise, just tomatoes and salt) and chili pieces, almost in a 2:1 ratio, but it could have been hotter. I also added ½ teaspoon of geletine to ½ tablespoon of hotwater mixed well, into the paste. It was fine, taste wise, folded into cream that already sweetened (I couldn’t get the other one), but the graininess was annoying. Next time, I will try it with chili power and finally, break down and simply use a sauce.
PS: In the evening, I re did the tomato mousse; with some left over sauce, tomato paste and chili powder. about a 1/3 each, and added a little less cream, about another 1/3 may be little more. Kept the geletine at the same level. It was stunning, absolutely stunning.