Tomato Sorbet , Ricotta, Basil Pearls, Aloe Vera, Micro Greens

Tomato Sorbet , Ricotta, Basil Pearls, Aloe Vera, Micro Greens

Hi Frozen Ary Chef lovers, we are happy to share with you a tasteful Gastronomic (and Vegetarian) Gelato Recipe created by Massimo Pasquarelli, Executive Chef at Ritz-Carlton Millenia Singapore.


Tomato Sorbet

  • 5 ripe beefsteak tomatoes, coarsely chopped
  • 4g sea salt
  • 1 red bell pepper, coarsely chopped
  • 60g dry white wine
  • 2 basil sprigs
  • Pinch of crushed red pepper 
  • 70g sugar
  • 30g light corn syrup
  • 90g water
  • 15g fresh lemon juice
  • 4g ground white pepper


  • Ricotta
  • Basil Pearls
  • Aloe Vera
  • Micro Greens


In a medium bowl, toss the coarsely chopped tomatoes with the salt and transfer them to the colander. Cover with plastic wrap and refrigerate overnight.

Remove the colander from the bowl and reserve the tomato water

Puree the remaining tomatoes with the bell pepper in a blender until very smooth. Strain through a fine sieve into a large saucepan; discard the solids.

Stir in the wine, basil, and crushed red pepper and cook over moderately high heat, stirring occasionally, until the puree is reduced (approx. 25 to 30 minutes).

In a small saucepan, bring the sugar, corn syrup, and water to a boil, stirring to dissolve the sugar. Remove from the heat and stir into the tomato puree, lemon juice, white pepper, and reserved tomato water. Strain into a pitcher and discard the solids. Cover with plastic wrap and refrigerate until cold, at least 4 hours.

Pour the sorbet base into the Freeze & Go machine and once the sorbet is ready freeze it until is set (about 20 minutes). 

In a bowl, set the Sorbet in the center and arrange the ricotta, the aloe vera, the basil pearls, and the micro greens nicely all around.