Savory Tomato Ice Recipe
Ingredients
| Unflavored gelatin | 1 Tablespoon | |
| Cold water | 1/4 Cup (16 tbs) | |
| 6 medium tomatoes, peeled, seeded, and chopped | ||
| Sugar | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| 1 tablespoon finely snipped fresh basil or 1 teaspoon dried basil, crushed | ||
| Salt | 1 Dash | |
| Egg whites | 2 | |
| Lettuce leaves | ||
Directions
In a small saucepan soften the gelatin in the cold water for 5 minutes.
Heat and stir over low heat till gelatin is dissolved; set aside.
Meanwhile, place the chopped tomatoes in a blender container.
Cover and blend till pureed.
(You should have 2 cups.) Pour into a mixing bowl.
Stir the gelatin mixture, sugar, lemon juice, basil, and salt into tomatoes.
Beat egg whites till stiff peaks form (tips stand straight); fold into the tomato mixture.
Pour the mixture into a 9x9x2 inch pan.
Freeze for 3 to 4 hours or till almost firm.
Transfer the mixture to a chilled mixer bowl.
Beat with an electric mixer till thoroughly mixed.
Return to pan.
Freeze till firm.
Let stand at room temperature for 15 minutes before scooping.
To serve, scoop onto individual lettuce-lined salad plates.
Store any remaining ice in a covered container in the freezer.
Heat and stir over low heat till gelatin is dissolved; set aside.
Meanwhile, place the chopped tomatoes in a blender container.
Cover and blend till pureed.
(You should have 2 cups.) Pour into a mixing bowl.
Stir the gelatin mixture, sugar, lemon juice, basil, and salt into tomatoes.
Beat egg whites till stiff peaks form (tips stand straight); fold into the tomato mixture.
Pour the mixture into a 9x9x2 inch pan.
Freeze for 3 to 4 hours or till almost firm.
Transfer the mixture to a chilled mixer bowl.
Beat with an electric mixer till thoroughly mixed.
Return to pan.
Freeze till firm.
Let stand at room temperature for 15 minutes before scooping.
To serve, scoop onto individual lettuce-lined salad plates.
Store any remaining ice in a covered container in the freezer.
Chef
