Sorbet of tomato

Name: sorbet of tomato
Cook time: 30 min
Total time: 210 min
Yield: 8
Ingredients: 2 leaves white gelatin bag of 12 pieces; 50 ml balsamic vinegar; 2 el sugar; 500 ml tomato juice; 2 vine tomatoes fired and in tiny blocks; 1 el fresh basil (bag a 15 g), in fine strips; 75 g Parmesan cheese freshly grated

A tasty recipe. The starter contains the following ingredients: white gelatin (bag of 12 pieces), balsamic vinegar, sugar, tomato juice, tomatoes on the vine (de-frozen and in tiny cubes), fresh basil ((bag of 15 g), in thin strips) and Parmesan cheese (freshly grated ).

Ingredients

Kitchen Stuff

baking sheet, covered with baking paper
low scale

Directions

Soak the gelatine leaves for 5 minutes in plenty of cold water.
In a saucepan, heat the balsamic vinegar with the sugar until the sugar is dissolved.
Remove the pan from the heat.
Squeeze the leaves of gelatine and dissolve them in the balsamic syrup while stirring.
Stir the balsamic syrup through the tomato juice and season with salt and (freshly ground) black pepper.
Transfer the mixture to a low scale.
Put the mixture in the freezer for 1 hour, then pour the tomato cubes and the basil through it and let it freeze for at least 2 hours.
Stir it every half hour to prevent ice crystals.
Preheat the oven to 200 ° C.
Make 8 circles of 4-5 cm diameter of the Parmesan cheese on the baking sheet covered with parchment paper.
Bake them light brown in 10-12 minutes and let them cool on a rack.
Spoon a roll of roll tomato ice cream into 8 glasses and decorate each glass with a Parmesan canned top..