Umami Sorbet with Maccha and Tomato

Name: Umami Sorbet with Maccha and Tomato
Yield: Serves 4
Cuisine: Japan
Ingredients: 2 dL (45 c) tomato juice from the pulp of very ripe tomatoes; 70 g (⅓ c) corn syrup; 8 dL (3⅓ c) warm water (75–80°C or 165–175°F); 1 leaf gelatin (¾ tsp powdered gelatin); 140 g (⅗ c) light cane sugar; seeds from ½ vanilla bean; a little freshly squeezed lemon juice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Umami

By Ole Mouritsen

Published 2014

About

Ingredients

15 g (½ oz) maccha
8 dL (3⅓ c)

Asia
Japan
Starter
Main course
Gluten-free

Method

Pass the maccha powder through a sieve into a deep, warmed bowl, add the warm water, and whisk for 1–2 minutes, until the tea foams.
Soften the gelatin in a small amount of cold water.
Pour the warm tea into a blender, add the cane sugar, corn syrup, gelatin, tomato juice, and seeds from the vanilla bean. Blend until smooth.
Season wi