Chicken Mousse in Tomato Cups

Place powdered gelatin in a small bowl and sprinkle 2 tablespoons of the reserved chicken broth over the top. Let the mixture sit for 5-10 minutes to soften the gelatin.

Place drained canned chicken into the small bowl of a food processor and pulse until finely ground and begins to form a paste. Add softened gelatin and cayenne pepper and pulse the food processor until everything is well incorporated.

Put your heavy cream into a mixing bowl and use your mixer to whip until you reach stiff peak stage.

Transfer chicken to a medium-sized mixing bowl. Add half of the whipped cream to the chicken and mix together. Gently fold in the remaining whipped cream. Season to taste with salt and freshly-ground black pepper, then place in the refrigerator and chill to allow the mousse to stiffen (at least 30 minutes).

Meanwhile, prepare the tomatoes. Cut tomatoes in half along the equator. Using a melon baller, scoop out and discard (or save for another use) the interior flesh and seeds, making sure to leave plenty of the peel and flesh so that it will be firm enough to hold the mousse. Pat tomatoes dry with a paper towel, then lightly sprinkle with salt and freshly-ground black pepper.

Fit a pastry bag with an open star tip and fill the bag with mousse. Then fill each tomato cup with a plump, decorative swirl of mousse. Garnish each tomato with a whole parsley leaf or a sprinkling of finely minced parsley. Serve chilled (can be made several hours ahead as long as you keep them refrigerated).