Ingredients:
Makes 10 cups of sorbet
3 sheets of gelatine
Celery salt (made with celery seeds and sea salt pound in a mortar and pestle)
1 bunch mint leaves
Salt and pepper
1/2 kilo ripe tomatoes
Cayenne or Tabasco
1/4 shot of vodka for each litre of broth tomato or to taste
Made 24 hours before serving
For the mustard:
250 ml milk
50 gr Dijon mustard
70 gr sour cream
15 gr brown sugar
Method:
1. Dip tomatoes in boiling water, peel and go through fine sieve to get the juice and pulp them
2. Rinse the gelatine in cold water until soft and melt in 100 ml of warm water, stir well until dissolved
3. Add it to the tomato broth with salt, pepper, salt with celery and a pinch of cayenne (or a few drops of Tabasco) and vodka, creating a blend with an intense flavour
4. Add a sprig of mint tied and crushed slightly. Leave them for 1-2 hours at room temperature until they get the scent of mint and then remove it
5. Pour the mixture into ice cream maker and put in the freezer. When the mixture starts to thicken, remove the wires of the machine and let the sorbet to freeze for 24 hours in the freezer
To prepare mustard cream:
1. Boil the milk with cream, add the sugar and season to taste just boil
2. Remove the pan from the heat, add the mustard mixture and beat with mixer
3. Cool in the fridge and then put it in ice cream maker until it thickens well
Serve a small ball and a tomato sorbet ball mustard cream in each glass and sprinkle with chopped mint.
