TOMATO SORBET WITH BUFFALO MILK MOZZARELLA AND BASIL For 6 people Preparation 10’ Freezing 20’ Difficulty low
A creative solution for using very mature tomatoes, this variation of the classic Caprese salad can be used in different ways: reducing the portions, it is a perfect finger food for an outdoor event in summer; in the doses given it is a starter that arouses curiosity and livens up the conversation. However, nothing stops you from tasting it as a light lunch, ideally, with your feet on the sand and your head in the clouds.
Tomato sorbet syrup base 50%* g Pachino tomatoes g water g dessert spoon of extra virgin olive oil pinch of salt buffalo milk mozzarella g extra virgin olive oil fresh basil and pepper Pachino tomatoes n. Parmigiano Reggiano pastry straws n. crystallised basil
250 250 100 n. 1 50
nutes. Put to one side. Wash the tomatoes, remove stalks and place them in the juicer. Add the tomato juice to the syrup base, season with salt and extra virgin olive oil, mix well. Freeze. Drain the mozzarella and finely dice. Season with oil, salt, pepper and the basil leaves cut into julienne strips. Using a dessert spoon, place one portion of seasoned mozzarella on the bottom of small jars or mason jars. Cover with a layer of tomato sorbet and decorate with fresh tomatoes, crystallised basil leaves and Parmigiano cheese pastry straws. Serve straightaway.
*Syrup base 50% water sugar glucose syrup carob flour (optional)
g g g g
455 285 180 8
Mix the sugar and syrup together with the water. If you decide to use the carob flour, first, let it down with 100 g sugar. In a saucepan, bring the mixture to a temperature of 85°C and leave to cook for approx. 2 minutes to allow the sugar to dissolve completely. Cool the syrup rapidly by immersing the saucepan in a bowl containing water and ice. The syrup can be kept in a closed bottle in the fridge for 3-4 days.
4-6 4
Oil the basil leaves and salt slightly. Lay them out in a single layer on a plate which can go in a microwave oven and cook at full power for 2 mi-
2015 - www.piwwe.com - n. 26
Denis Buosi “Gelato, sorbetti e dolci ghiacciati” Bibliotheca Culinaria photo Francesca Moscheni www.bibliothecaculinaria.it
11