Tomato Mousse With Orange Marmalade 4.000

Mette Randem for The Washington Post

Aug 13, 2008

Botanically, tomatoes are berries, not vegetables. When a little sugar is added, their sweetness is accentuated, and it becomes evident that they are just as suitable for desserts as for savory dishes.

By pureeing the tomatoes for several minutes and then refrigerating the result for several hours, you create a thin mousse. Consult the manufacturer's directions for your blender to make sure running it for 5 minutes at a time is okay. If the blender seems to be overheating, puree in 1-minute increments.

Serve as a fresh, light dessert, or make it more substantial by adding a dollop of mascarpone or cream cheese.

Servings: 4
  • 6 super-sweet sun-ripened tomatoes, cored and cut into quarters
  • 2 tablespoons sugar
  • 1/4 cup orange marmalade


Place the tomato pieces in the blender; puree for about 1 minute, until completely smooth. Scrape down the sides of the blender jar as needed to make sure all the tomato is incorporated. Puree on the highest speed for 4 to 5 minutes (if possible; see headnote) in order to crush as many as the cells as possible. The mixture will be pinkish.

Stop to add the sugar and 1 tablespoon of orange marmalade; puree until well incorporated. Pour the tomato mixture into 4 wine or martini glasses; refrigerate for 3 to 4 hours.

Just before serving, divide the remaining marmalade among the portions, adding a dollop to each one.

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Recipe Source

From Gastronomer columnist Andreas Viestad.

Tested by Bonnie S. Benwick.

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