There's nothing a like fresh caprese salad under the summer sun, or is there? This is my version of a caprese using shiso, and it's frozen!
- 2 ripe tomatoes
- 2 shiso leaves, minced
- 0.5 tsp salt
- balsamic vinegar
- Bring some water in a pot to full boil and scald the tomatoes in it for 15-30 seconds. This will make them easy to peel.
- Cut out the belly buttons from the tomatoes and peel them.
- Put tomatoes, shiso and salt into a blender and blend until smooth.
- Put the purée into a flat container and put it in the freezer.
- After 1 hour, take out the container and scrape/mash the frozen parts then put it back in the freezer. The sides and edges should be frozen first.
- Every 30 minutes, continue to do the same.
- When everything is nicely frozen, it's done.
- Place a slice of mozzarella on a plate.
- Place a fresh shiso leaf on top of the mozzarella.
- Spoon some of the frozen tomato mixture on top of the shiso.
- Drizzle with some balsamic vinegar.
This dish is delightfully tangy and cool. It's great as an appetizer or a palate cleanser in between courses.
The frozen mixture might get very solid when left in the freezer overnight. If so, just leave it out to thaw for 5 minutes and you should be able to mash it again.