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Sorbet of tomato
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 ).
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Ingredients
Directions
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Soak the gelatine leaves for 5 minutes in plenty of cold water.
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In a saucepan, heat the balsamic vinegar with the sugar until the sugar is dissolved.
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Remove the pan from the heat.
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Squeeze the leaves of gelatine and dissolve them in the balsamic syrup while stirring.
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Stir the balsamic syrup through the tomato juice and season with salt and (freshly ground) black pepper.
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Transfer the mixture to a low scale.
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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.
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Stir it every half hour to prevent ice crystals.
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Preheat the oven to 200 ° C.
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Make 8 circles of 4-5 cm diameter of the Parmesan cheese on the baking sheet covered with parchment paper.
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Bake them light brown in 10-12 minutes and let them cool on a rack.
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Spoon a roll of roll tomato ice cream into 8 glasses and decorate each glass with a Parmesan canned top..
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Nutrition
65Calories
Sodium1% DV15mg
Fat5% DV3g
Protein10% DV5g
Carbs2% DV6g
Fiber8% DV2g
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