© 2009 The Spice Lab
Made by Serif
3 cups of seeded, peeled and diced
ripe strongly flavoured tomatoes
1 tbsp olive oil
1/3 cup minced onion
1 leaf gelatin soaked in cold water
½ tbsp aged balsamic vinegar
½ tbsp red wine vinegar
½ cup simple syrup (sugar water)
Method -
Reduce the tomatoes on low heat until they are about 1 -
about 45 minutes. Add your olive oil to a pan and saute the onions till they are clear and soft.
When the tomatoes are reduced, but still hot, stir in your gelatin until it is all dissolved. Add the tomatoes, onion, vinegars, simple syrup, chili, basil, salt and pepper to a blender and blend until very very smooth. Taste to adjust flavours. For the smoothest possible gelato strain the mix through a chinois. Put into your ice cream maker to freeze
For the Tart
While your making the gelato, put the basil in a food processor or blender with the olive oil and blend till very fine. Place a little of the basil at the bottom of each shell. Put a little mozzarella on top. A little more basil. A little more mozzarella and then more basil. Your shell should be full. Place in the oven at 175 C (350f) for 5 minutes until the cheese is melted. Garnish the plate with a little of the basil and some drops of aged balsamic. Top with the tomato gelato and serve immediately.
Nice pinch of ground chili
Handful of chopped basil
Salt and pepper to taste
Either several small balls of fresh mozzarella or 1 large one
1 cup loosely packed basil
3 tbsp good quality olive oil
Puff pastry shells (as many as you’ll need)
Ingredients