When I cooked for Oprah ! 70th Birthday Tribute

January 29th is Oprah’s 70th birthday. In this video I share when I cooked for her at a lunch with Princess Diana. This delicious tomato mousse was one of Princess Diana’s favorite dishes whenever she visited Buckingham Palace. But when I became her chef she was healthy eating so I had to completely change the recipe. When Oprah came for lunch with the Princess at Kensington Palace we served this tomato mousse with lobster. But Oprah was on the full fat version and Princess Diana was eating the fat free version. Join me on my Royal Chef Culinary Trip to London Touring Amazing British Tea Rooms. Check out the itinerary here (JUST ONE PLACE LEFT) .... Don’t forget to follow me on Instagram for foodie tips and more recipes. Tomato Mousse with Pureed Herb Dressing Makes 6-8 ramekins 1 pound tomatoes 1/2 cup mayonnaise 1/2 cup sour cream 1/4 cup heavy cream 1 packet of gelatin powder 1 tablespoon tomato puree 1 small bunch dill 3 tablespoon onion 1 lemon salt / pepper Into a blender add the tomatoes with the chopped onion, mayonnaise, sour cream, heavy cream and tomato puree, salt and pepper. Blend until smooth. Pour into a bowl and stir in the finely chopped dill and fold into the mix. Add the gelatin to a small pan and “sponge” with the juice from half of the lemon. Melt the gelatin over a low heat until it dissolves and then pour it onto the tomato mix, stirring it into the mix as you pour. Test the mix for seasoning and add salt and pepper to taste. Pour the mixture into individual ramekins, molds or mini-savarin rings and refrigerate for at least 2 hours. Just before serving, run a small knife around the edge of the mold and turn out the mousse onto a plate. For the pureed herb dressing; 1 ounce (about 2 cups) mixed fresh herbs (dill, chives, basil, tarragon, parsley) 6 Tbs white balsamic vinegar 6 Tbs extra virgin olive oil 2 Tbs chopped onions 1 Tbs sugar salt and pepper to taste 1) Blend all of the above ingredients until smooth –adjust seasoning with the salt and pepper. Allow an hour before use for the flavors to infuse into the oil. Refrigerate for up to three days. Chilled Tomato and Dill Mousse – Fat Free Serves 6-8 1 lb (about 5 medium) vine ripe tomatoes 8 ounces fat free cream cheese, softened 2 Tbs fat free sour cream 2 Tbs onion, chopped 1 Tbs tomato paste 1 tsp lemon juice 1 sachet unflavored gelatin 1/3 cup fat free chicken broth 1 Tbs fresh dill, chopped salt and pepper to taste Blend the tomatoes and onion until they become pulpy and strain into a large bowl. Discard the seeds and skins. Whisk in the cream cheese, tomato paste and sour cream until there are no lumps. In a small pan add the gelatin, chicken broth and lemon juice. Stir until dissolved and then warm slightly. Whisk into the tomato mix and adjust the seasoning. Fold in the dill and pour into 6 ramekins. Refrigerate uncovered for at least 2 hours. Serve in the ramekin or dip the ramekin in hot water, run a knife around the edge of the mold and invert onto a plate.