Tomatoe jelly with fried basil

We re-invent tomatoe-basil – of course with sunflowerlecithin!

• 300g tomatoes
• 2 licorice roots
• Tomatoe paste
• Tamarind paste
• Juice from half a lime
• Chili
• 3 folios of gelantine
• 1 shallot
• Mint
• Garlic
• 1 spoon of sunflowerlecithin
• 8 leaves of basil

First, wash the tomatoes and get rid of all the green. Give them into boiling water.

We cut the licorice roots in half and add the tomatoe paste, the tamarind, the lime juice, vinegar, sugar and chili. Let it all simmer for about five minutes. Then sieve it and add the blanched shallots and mint leaves. The latter are cut into thin slices beforehand.

In the end, we add the gelantine, put everything into little moulds and put it into the fridge.

We hackle the rest of the tomatoes and put them into the mixer. To get the juice, press them through a rag and let it drip.

Now boil the milk and add the garlic, some vanilla and the lecithin. After boiling let it cool off, sieve and spice it. Add the tomatoe juice and foam everything.

Fry the basil-leaves in not too hot oil. When you are done, degrease them on crêpe-paper and add some salt.

Done! Enjoy your meal!