Herzhaftes japanisches Tomatensorbet aus 3 Zutaten

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Zubereitung

1. 1

   Mix 150g erythritol with 10g gelatin, then stir in 460ml warm water and let rest 10-15 minutes.

2. 2

   Warm gently until the gelatin and erythritol dissolve, but do not boil, then cool.

3. 3

   Blend 400g tomatoes with a little red chili and 10g salt, then strain through a sieve.

4. 4

   Whisk the tomato puree into the chilled gelatin mixture and pour into a mould.

5. 5

   Freeze overnight, stirring twice in the first hour for a clean granita texture.