Sweet tomato soup, balamic jelly and basil sorbet

0

by: Laura






We serve the soup with a sable biscuit "stuck" to the bottom of a shallow soup dish with toffee, topped with Basil sorbet which rises up above the soup and is garnished with Candied basil leaves. The slightly salty biscuit intensifies the sweetness of the soup.




ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

14 ounces (about 1 3/4 cups) very sweet cherry tomatoes (such as Pachino from Sicilia or San Marzano)

5 leaves fresh mint

2 tablespoons syrup (made with a tablespoon of water boiled with a tablespoon of sugar, then taken off the heat)

For the balsamic jelly:

2 teaspoons balsamic vinegar

5 teaspoons sugar

3 g gelatin leaves (soaked in water and squeezed)

To serve:

toffee (made with a can of condensed milk)

Salted special sable biscuits

Basil sorbet

8 leaves Candied basil for garnish (optional)

Nutrition Facts
Sweet tomato soup, balamic jelly and basil sorbet

Servings Per Recipe: 4

Amount per Serving

Calories: 75

  • Total Fat: 1 g
  •     Saturated Fat: 0.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 0.1 mg
  • Sodium: 77 mg
  • Total Carbs: 14.9 g
  •     Dietary Fiber: 1.2 g
  •     Sugars: 9 g
  • Protein: 2.3 g
VIEW DETAILED NUTRITION

how is this calculated?

Download Nutrition Facts Widget Code

preparation

1.  Prepare both soup and jelly a few hours ahead. To make the soup, put the tomatoes in a blender and blend until they are completely liquid, adding the mint halfway through. Pass through a fine sieve and chill in the fridge for about 3 hours. The juice will separate — the bubbles that you introduced during the blending will cause any small particles of tomato to rise, so you can spoon them off and discard them.

2.  Taste the soup and, if necessary, stir in a little syrup. Go gently, because the soup should taste tomato-sweet, net sugar—sweet. Put back in the fridge until ready to serve.

3.  Te make the jelly, put the balsamic vinegar and sugar in a pan and bring to a boil. Allow to bubble and reduce by about two—thirds (to around 1/3 cup). Take off the heat and mix in the gelatin leaves until they dissolve. Pour into a shallow dish, leave to cool and then put into the fridge fer around 2 hours until set. When set firmly, cut into 16 pieces.

4.  Tc serve, put a little toffee into the base of each of 4 deep soup plates and stick a salted sable biscuit on top. Pour the soup around, so that it comes just to the top of the biscuit, and add 4 cubes of jelly to each soup. Scoop cut 4 balls of Basil sorbet and place on top of the biscuits. If you like, finish by sticking 2 candied basil leaves into each ball of ice cream.

related recipes

comments