To prepare the mousse will need meaty tomatoes. Tomato juice you can use homemade or purchased. Gelatin plates can be replaced by powdered instant gelatin, but you need to use it according to the instructions on the package.

Plate gelatin fill with sufficient quantities of drinking water at room t and leave for 10 minutes. In the bowl of a blender put the mascarpone, mayonnaise, lemon juice, sugar, soy sauce TM Kikkoman, Worcestershire sauce, ground black pepper and 2/3 of the tomato juice. All will beat into a soft mousse to the combining of the ingredients.

The remaining tomato juice will heat up, not boiling ( approximately 60-70 degrees). Squeeze the gelatine, add the hot tomato juice and stir until dissolved gelatin.

Tomato juice with the dissolved gelatine through a strainer pour in the bowl of a blender to the prepared butter mixture. Again all peremeshaem, if you need further seasoning with salt and pepper. Remove the mixture in the refrigerator for 1 hour or until thick.

While the mixture is cooling, prepare the green onions and tomatoes. Cut onion into thin rings. With tomatoes, remove the skins and remove the seeds. Flesh cut into small cubes and recline on a sieve, what would the glass excess liquid (about 20-30 minutes). Take out of the refrigerator tomato mixture, and mix up in it, chopped green onions and tomatoes, leaving a bit for decorating the finished dish.

Molds lubricated small amount of vegetable oil and distribute the mousse in molds. Refrigerate at least 3 hours or until fully cured mousse.

The mousse is ready place on a serving dish, decorate with tomato slices and rings of green onions. Served immediately or stored prior to submission to the fridge.