Tomato mousse dip

Ingredients:

• • 1 2/3 cups tomato juice

  • 1 1/2 tsp gelatin

  • 2 heaping Tsp dried basil

  • 1/3 cup water

  • A few drops of lemon - to taste

  • Salt & Ground black pepper - to taste

Instructions:

• 1. Boil the water with the basil for a few minutes then strain it discard the basil and return the liquid to the pot.

  2. Stir in the gelatin, stir frequently until the gelatin melts. Mix it with the tomato juice. Flavor it with salt, pepper and lemon.

  3. Place it in the refrigerator to cool for at least 6-7 hours or overnight.

  4. Mix again before pouring it into the cream whipper.

  5. Screw in one LISS cream charger and shake it 30-40 times or more until the sauce gets foamy.