Tomato Ice Cream
Tomato ice cream is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g tomatoes
- 1 pinch sugar
- 1 tbsp balsamic vinegar
- 2 egg whites
- 200 g mascarpone
- 4 tbsp dry white wine
- 1 bunch basil (leaves)
- Salt
- Pepper (freshly ground)
- 2 tbsp lemon juice
- cherry tomatoes
Instructions
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1.
Briefly blanch the tomatoes for a few seconds, peel, deseed and puree the flesh. Season with sugar and balsamic vinegar, transfer to a metal bowl and place in the freezer for 1 hour, stirring occasionally.
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2.
Beat the egg whites until stiff. Retrieve the frozen tomato purée from the freezer and vigorously mix it with an electric mixer; then fold in the beaten egg whites and return to the freezer for at least 2 hours, stirring well every 30 minutes.
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3.
About 20 minutes before serving place the sorbet in the refrigerator.
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4.
Heat mascarpone with the wine and whisk until smooth. Finely chop basil (reserve some for garnish), stir into the sauce, season with salt, pepper and lemon juice, and spread warm over a serving dish. Use an ice cream scoop to form balls from the sorbet and arrange them decoratively on the plate. Garnish with basil leaves and halved cherry tomatoes before serving.
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5.
Serve with grissini sticks.
