Veal tartar with tomato sorbet

2_06162 VEAL TARTARE with TOMATO SORBET INGREDIENTS for 4 PEOPLE 400 g of veal fillet, 1 garlic clove, 1 lemon, 1/2 cup of extra virgin olive oil, 6 leaves of basil, salt.

For the sorbet: 375 g sugar, 2, 5 dl of water, an egg white, 500 g of ripe tomatoes, salt.

Cut the meat into small pieces, then finely chop finely and put in a large bowl.

Aside from the garlic chopped skinned and squeeze the lemon.

Whip 1/2 cup of oil in a bowl with the lemon juice, garlic and a pinch of salt with a whisk.

Add the sauce obtained in chopped meat, add salt and mix thoroughly.

Cover with plastic wrap and let stand for at least 2 hours in refrigerator.

For the sorbet: scalded the tomatoes for about a minute in boiling water; then drain, Peel, take away the seeds, chop the flesh and pass the food mill.

Collect the pass in a bowl and keep aside.

Together the sugar in a saucepan with 2, 5 dl of water, bring to a boil, and cook over high heat for 10 minutes.

Then remove from heat.

Add the tomatoes, stir carefully, transferred the whole thing into a glass bowl and let cool.

Meanwhile, whip the egg whites very firm with a pinch of salt and gently to embed as sorbet.

Transferred to the freezer for about 4 hours, stirring briskly every 30-minute sorbet with a whisk.

Remove the Tartar from the refrigerator 30 minutes before serving and 12 quenelle formed with the help of 2 spoons and 3 disponetene in each dish.

Stand beside a generous scoop of tomato sorbet and serve immediately decorating, as desired, with chopped Basil.