Whenever my friends and I organize a get-together, food is always involved in one way or another. And I don’t see any reason why it shouldn’t be! I mean, what better way to express your friendship and love for one another than by devouring some delicious dishes together, right?
No matter whether it is a birthday party with lots of chocolate, a girls’ night in with homemade pizza, a Fifty Shades of Grey-theme night with sushi or just a regular hour of gossip over some cake, my friends always end up eating food, and my food always ends up being eaten by my friends.
And I wouldn’t want it any other way!
Yesterday, one of my friends threw a belated birthday party and I –as always- was happy to bring some food to give the already very “palpable” party mood another celebratory dimension. I made these cute, awesome and absolutely delicious savory tricolere tiramisu glasses. The combination of a refreshing yellow pepper salsa with two mascarpone mousses is sheer perfection. The basil mascarpone is fragrant yet mild in flavour, whilst the sundried tomato mousse kicks you in the taste buds with an explosion of spicy sundried tomato. A couple of rosemary and sea salt bread sticks serve as the perfect edible spoon.
Like I said, food doesn’t get more celebratory than this!
Tricolere Tiramisu with Basil and Sundried Tomato Mousse:
For the basil and mascarpone mousse:
- 150gr mascarpone cheese
- 1 entire bush of basil
- 1/2 clove of garlic
- salt and black pepper
- 30gr grated parmesan cheese
- 1tbsp olive oil
- For the sundried tomato and mascarpone mousse:
- 100gr mascarpone cheese
- 70gr sundried tomatoes in oil
- 1/4 tsp harissa paste
- For the yellow pepper salsa
- 1/2 yellow pepper, finely chopped
- 2 tbsp freshly chopped basil
- 1/2 tsp dried oregano
- 1 tsp olive oil
- 1.Put all the ingredients for the pepper salsa in a bowl and season with salt and pepper. Set aside to infuse.
- 2.For the basil mousse, mix the garlic, parmesan cheese and basil together in a blender until fine. Add a tablespoon of olive oil, seasoning and 1 tbsp of the mascarpone. Mix again until you get a lovely, bright green paste.
- 3.Stir the basil mix under the remaining mascarpone cheese.
- 4.Spoon a tablespoon of the yellow pepper salsa in each champagne glass. Divide the basil mousse over the six glasses.
- 5.Put the glasses in the fridge, while you make the second mousse. Mix the sundried tomatoes in a blender with the harissa until smooth. Stir the sundried tomato paste through the mascarpone.
- 6.Remove the glasses from the fridge. Spoon a tablespoon of pepper salsa on top of the basil mousse. Now spoon the sundried tomato mousse on top. Finish with a leaf of basil, some parmesan flakes and serve with bread sticks.