Carabinero Shrimp Tàrtar, TomatoeSorbet, Air Of Vermouth And Basil Gelatine
Ingredients
  • 10 Carabinero shrimp
  • 1 small onion
  • Chives s/q
  • Dill s/q
  • Juice of 1 lemon
  • Virgin Olive Oil
  • Marine salt
Ingredients for the tomatoe sorbet:
  • 2.2 Lb of shredded tomatoes
  • 1.8 oz. sugar
  • 1.8 oz. maltodextrina
  • 5 oz. base pro-sorbet SOSA
  • 1.5oz. Glycerin SOSA
  • 5 oz Olive Oil
  • pepper
  • 0.1 oz lemon juice
  • salt
Ingredients for the tomatoe sorbet:
  • ½ Litters of Vermouth
  • 0.14 oz. Soy lecithin
  • 0.18 oz. Lemon juice
Directions

Peel and cut the shrimp in small dices, add the rest of ingredients, and mix everything very well. Let it sit on the refrigerator for 5 minutes, is very important to prepare it just before serving it.

Directions for the tomatoe sorbet: Once we have the tomatoes pulp ready, add all ingredients in a turmix, mix together and put in the refrigerator for 6/8 hours. Then add to the ice-cream machine.

Directions for the air of vermouth:
Mix all ingredients together with the turmix and at the same time; extract the "air" stabilizing the surface.

Carabinero Shrimp Tàrtar, TomatoeSorbet, Air Of Vermouth And Basil Gelatine
Ingredients
  • 10 Carabinero shrimp
  • 1 small onion
  • Chives s/q
  • Dill s/q
  • Juice of 1 lemon
  • Virgin Olive Oil
  • Marine salt
Ingredients for the tomatoe sorbet:
  • 2.2 Lb of shredded tomatoes
  • 1.8 oz. sugar
  • 1.8 oz. maltodextrina
  • 5 oz. base pro-sorbet SOSA
  • 1.5oz. Glycerin SOSA
  • 5 oz Olive Oil
  • pepper
  • 0.1 oz lemon juice
  • salt
Ingredients for the tomatoe sorbet:
  • ½ Litters of Vermouth
  • 0.14 oz. Soy lecithin
  • 0.18 oz. Lemon juice
Directions

Peel and cut the shrimp in small dices, add the rest of ingredients, and mix everything very well. Let it sit on the refrigerator for 5 minutes, is very important to prepare it just before serving it.

Directions for the tomatoe sorbet: Once we have the tomatoes pulp ready, add all ingredients in a turmix, mix together and put in the refrigerator for 6/8 hours. Then add to the ice-cream machine.

Directions for the air of vermouth:
Mix all ingredients together with the turmix and at the same time; extract the "air" stabilizing the surface.

Carabinero Shrimp Tàrtar, TomatoeSorbet, Air Of Vermouth And Basil Gelatine
Ingredients
  • 10 Carabinero shrimp
  • 1 small onion
  • Chives s/q
  • Dill s/q
  • Juice of 1 lemon
  • Virgin Olive Oil
  • Marine salt
Ingredients for the tomatoe sorbet:
  • 2.2 Lb of shredded tomatoes
  • 1.8 oz. sugar
  • 1.8 oz. maltodextrina
  • 5 oz. base pro-sorbet SOSA
  • 1.5oz. Glycerin SOSA
  • 5 oz Olive Oil
  • pepper
  • 0.1 oz lemon juice
  • salt
Ingredients for the tomatoe sorbet:
  • ½ Litters of Vermouth
  • 0.14 oz. Soy lecithin
  • 0.18 oz. Lemon juice
Directions

Peel and cut the shrimp in small dices, add the rest of ingredients, and mix everything very well. Let it sit on the refrigerator for 5 minutes, is very important to prepare it just before serving it.

Directions for the tomatoe sorbet: Once we have the tomatoes pulp ready, add all ingredients in a turmix, mix together and put in the refrigerator for 6/8 hours. Then add to the ice-cream machine.

Directions for the air of vermouth:
Mix all ingredients together with the turmix and at the same time; extract the "air" stabilizing the surface.