John Myers
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Starter: Tomato and Mozzarella Salad, with Sorbet
The perfect starter: tomato and mozzarella salad, with sorbet recipe with a picture and simple step-by-step instructions.
For the sorbet:
- 50 ml Olive water
- To do this, boil 1 tablespoon olives in 100 ml water by half for approx. 5 minutes,
- Pour through a sieve into a glass and allow to cool
- 60 g Sugar
- 2 tbsp Freshly squeezed lemon juice
- 2 tbsp Mild balsamic vinegar
- 1 tbsp Tomato juice
- 1 tbsp Tomato paste
- 1 tbsp Pesto green
- Own production here
Tomatoes and Mozzarella:
- 4 Discs Buffalo mozzarella
- 1 Pc. Beefsteak tomato fresh
- 1 Stalk Basil leaves
- 4 Pc. Basil tips for decoration
- 1 Pc. Long pepper
- Celery salt, fleur de sel, black pepper a.d. mill
- 2 tbsp Extra virgin olive oil
Sorbet:
- Mix the olive water with the sugar, lemon juice, tomato juice, tomato paste and pesto with the whisk until the sugar is dissolved. Now put in a bowl in the freezer for several hours, it won’t get rock hard.
Buffalo mozzarella:
- The mozzarella slices, cut thinly, dry / brown in a preheated oven at 200 ° C for approx. 10 minutes and set aside. Unfortunately, my husband had to nibble on it again, so I improvised with rasps from the leftover piece.
- TIP 3: Put in the freezer for half an hour beforehand, it is easier and more even to cut, or grate as shown here.
Tomatoes:
- Score the beefsteak tomatoes crosswise and scald with boiling water, rinse in cold water and peel them, keeping the peel in a bowl. Cut the tomato into bite-sized pieces, set aside, adding the seeds and juice to the bowl. (results in just under 100 ml after later draining)
- Mix the tomato peel, kernel and water with celery salt, fleur de sel and the coarsely crushed long pepper in a mortar, add half a basil stem, leave to stand for about 10 minutes and then pour through a fine sieve into a glass, refrigerate.
- Season the tomato cubes with fleur de sel and black pepper from the mill, mix with a little balsamic vinegar and 1 tablespoon of olive oil, tear off the remaining basil leaves and mix in as well, refrigerate until serving.
Serving:
- Divide the tomato cubes between 4 glasses, pour the tomato water over them and sprinkle with a few drops of olive oil. Place 1 knuckle on each of the sorbet, insert mozzarella slices and garnish with a basil tip each.
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