Alive and Cooking

Cheese Mousse in Vine Ripened Tomatoes

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1 pack vine ripened cherry tomatoes
4 egg yolks
130g Bega Tasty grated cheese
100g unsalted butter, room temperature
2 tbsp whole egg mayonnaise
2 tsp Dijon mustard
Handful of shredded Basil


In a large mixing bowl, whip the butter for 2 minutes until light in colour.

Add the mayonnaise, mustard and egg yolks and continue to whisk until light and fluffy.

Place the mixture over a pot of simmering water and whisk in the cheese until mostly melted through the mousse.

Stir through the basil.
Cut the cherry tomatoes in half and scoop out the seeds.

Fill the tomato with the cheese mousse.

Refrigerate for 20 minutes to allow cheese mousse to set, then serve.

Cheese Mousse in Vine Ripened Tomatoes