Mascarpone parfait with tomato, strawberry sorbet and basil

Name: Mascarpone parfait with tomato, strawberry sorbet and basil
Ingredients: 200 g strawberry sorbet; 15 g Tomato paste; 100 g Mascarpone; 25 g pureed tomato pulp; 500 ml Debic Parfait; 10 ml Lemon juice; 1 g Salt; 500 g base jelly; 50 g Tomato pulp; 50 g Strawberry puree; 8 g Soaked leaf gelatin; 0.5 g bronze powder; 160 g Thai basil; 400 ml Water; 200 g Sugar; 1 Basil cress

A mascarpone parfait with tomato, strawberry sorbet, and basil.For 10 people.

Ingredients

200gstrawberry sorbet

15gTomato paste

100gMascarpone

25gpureed tomato pulp

500mlDebic Parfait

10mlLemon juice

1gSalt

500gbase jelly

50gTomato pulp

50gStrawberry puree

8gSoaked leaf gelatin

160gThai basil

400mlWater

200gSugar

1Basil cress

Preparation

Place the strawberry sorbet in a silicone half-sphere mold of 3 cm diameter.
Freeze and press two halves together to form a whole ball.
Briefly de-acidify the tomato paste in a small pan.
Stir the mascarpone smooth together with the tomato pulp and tomato paste.
Whip the parfait until airy in a stand mixer and add the mascarpone mixture.
Add the lemon juice and salt and transfer the mixture to a piping bag.
Place 2 layers of plastic wrap on the work surface and pipe a large dollop of parfait in the center.
Press the strawberry sorbet ball into the center of the parfait and cover with a little more parfait.
Bring the ends of the plastic together and twist closed.
Freeze.

Heat the base jelly and add the tomato pulp, strawberry purée, and the soaked sheet gelatin.
Keep warm at 30⁰C.
Remove the plastic from the parfait and insert a skewer.
Dip the parfait in the jelly and store in the freezer.

Briefly blanch the basil leaves and cool in ice water.
Boil the water with the sugar into a syrup and cool down.
Blend the basil in the blender with the sugar water and strain through a fine sieve.
Place in a large container and freeze.
Continuously stir the basil mixture with a fork to create ice crystals.
Store in a well-sealed container.

Remove the tomato of parfait from the freezer and let it come to temperature for 5 minutes.
Arrange the granita on the plates and place the tomato on top.
Remove the skewer and place a crown of basil cress on the tomato.