Parade Tomato Mozzarella Salad

For the sorbet, mix the ingredients well. Freeze in an ice cream maker or in the freezer.

Cut the mozzarella into 2 mm thin slices. Dry in a heated oven at 200 °C for about 10 minutes. Put the slices aside.

Blanch tomatoes, skin, remove seeds. Collect skin and seeds (should yield about 100 ml), mix with 1 basil stalk, fleur de sel, long pepper, celery salt and black pepper. Filter through a fine pointed sieve (perhaps spread the sieve with a dishcloth). Set tomato water aside to cool. Dice tomato flesh, mix with fleur de sel, black pepper, 2 tbs olive oil, balsamic vinegar and plucked basil leaves.

Dressing: Shape diced tomatoes into four glasses. Pour tomato water over them. Leave to cool for ten minutes. Pour the remaining olive oil (2 tablespoons). Put a dollop of tomato and olive sorbet on each. Insert mozzarella slices. Decorate with fried basil.

Ferrara, Campania, a mineral, sunny wine.

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