Tomato Sorbet
Nutritional values
(Percentage of daily recommendation)
| Calorie | 267 cal. | (13 %) | ||
| Protein | 6.63 g | (7 %) | ||
| Fat | 23.5 g | (20 %) | ||
| Carbohydrates | 7.29 g | (5 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 1.58 g | (5 %) |
| Vitamin A | 274.94 mg | (34,368 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.72 mg | (6 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.34 mg | (11 %) | ||
| Vitamin B₆ | 0.12 mg | (9 %) | ||
| Folate | 22.88 μg | (8 %) | ||
| Pantothenic acid | 0.15 mg | (3 %) | ||
| Biotin | 6.17 μg | (14 %) | ||
| Vitamin B₁₂ | 0.03 μg | (1 %) | ||
| Vitamin C | 20.74 mg | (22 %) | ||
| Potassium | 358.1 mg | (9 %) | ||
| Calcium | 96.73 mg | (10 %) | ||
| Magnesium | 20.93 mg | (7 %) | ||
| Iron | 0.58 mg | (4 %) | ||
| Iodine | 9.19 μg | (5 %) | ||
| Zinc | 0.28 mg | (4 %) | ||
| Saturated fatty acids | 12.54 g | |||
| Cholesterol | 62.5 mg |
Ingredients
- Ingredients
- 500 grams Tomatoes
- 1 pinch sugar
- 1 Tbsp balsamic vinegar
- 2 egg whites
- 200 grams Mascarpone
- 4 Tbsps dry white wine
- 1 bunch Basil (leaves)
- salt
- freshly ground peppers
- 2 Tbsps lemon juice
- Cherry tomatoes
Preparation steps
Blanch tomatoes in boiling water for a few seconds, rinse in cold water and peel. Halve and remove seeds, puree. Season with sugar and balsamic vinegar, pour into a metal bowl and freeze for 1 hour, stirring occasionally.
Beat 2 egg whites until stiff. Stir frozen tomato puree with an immersion blender, fold in egg whites and freeze for 2 more hours. Stir every 30 minutes.
Move to the refrigerator 20 minutes before serving.
Combine mascarpone with wine, heat and whisk until smooth. Add finely chopped basil and season with salt, pepper and lemon juice. Spread on plates while still warm. Take out sorbet balls with an ice cream scooper and arrange on the sauce. Garnish with basil leaves and halved cherry tomatoes.
Serve with grissini, if desired.
