Remark:
This recipe may sound weird, but in a total menu it may offer a
welcome addition. The ice cream, made according to these
recipes, can serve as an aperitif (even on toast) or as
entremets to neutralize the palate and can of course also be
taken to your own taste.
Fried mushrooms with tomato sorbet
Ingredients:
1 package of strained tomatoes of 400 gram
1 twig of rosemary
125 gr grape sugar
2 teaspoonfuls of lime juice
1-2 drops of Tabasco
salt, pepper
oil for the frying
6 white mushrooms
60 gram self-rising flour
1/2 egg
2 tablespoonfuls of water
2 teaspoonfuls of coriander
Preparation:
Boil the strained tomatoes with the rosemary.
Dissolve the grape sugar in 1 dl boiling water. Add this sugar
water to the strained tomatoes and boil it again.
Add the lime juice, the Tabasco, the salt and the pepper to
taste. Allow the mixture to cool down. Turn the tomato mixture
into fine sorbet ice cream in the ice cream maker in
35 minutes. After the preparation in the ice cream maker you
put the whole in the freezer for approximately half an hour.
Heat the oil in a frying pan or spacious casserole up to
180 degrees C. Brush the mushrooms clean. Put the self-rising
flour in a bowl and add the half beaten egg. Add the water
spoon by spoon and stir into a smooth batter. Cut the
coriander fine and stir this through the batter.
Dip the mushrooms in the batter one by one, drain them all
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English
00000 ice creammaker KIM5405A 10-01-2008 14:40 Pagina 50
