Prepare: Soften potatoes in boiling salted water or steamer basket for 15-20 minutes, drain. Evaporate residual moisture from the potatoes by moving the frying pan back and forth on the turned off stove top. Pass potatoes through passevite. Stir in basil and cream cheese, season, cool. Fold in snow and whipped cream exactly, refrigerate for at least 2 hours with lid closed until serving.
Tomato sauce: Mix everything together, season. Cover and refrigerate.
Serve: Form mousse into balls with ice cream scoop, spread evenly on plates, add tomato sauce, garnish.
Tip: Cook mashed potatoes with 40 g potato flakes and 2 dl liquid (half milk, half water).
Vegetarian menu: – Basil mousse
– Le grand a’ioli # a summer dish from Provence – oven chüechli with almond cream
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