SAVORY TOMATO SORBET
This homemade savory tomato sorbet evokes the flavors of gazpacho. It makes a spectacular first course with a salad of cherry tomatoes spooned right over it, along with a few basil leaves.
Provided by David Tanis
Categories easy, ice creams and sorbets, dessert
Time 1h45m
Yield About 1 quart, enough for 6 servings
Number Of Ingredients 14
Steps:
- Cut tomatoes in half crosswise and remove seeds with a teaspoon. Using the large holes of a box grater, grate tomato flesh into a bowl to make a rough purée. (Discard seeds and skins.) Push purée through a strainer to remove any extraneous bits. You should have 4 cups purée; if you come up short, add a little water or grate another tomato.
- Stir together tomato purée, salt, garlic, black pepper, cayenne, vinegar and olive oil. Taste and adjust seasoning.
- Use an ice cream machine to freeze tomato mixture, then transfer to an airtight container and store in freezer compartment of refrigerator until sorbet is firm, about 1 hour. Remove and hold at room temperature for 10 minutes before serving.
- Make the cherry tomato garnish: Put shallot, garlic and vinegar in a small bowl. Whisk in olive oil to make a vinaigrette.
- Put cherry tomatoes in a bowl and season with salt and pepper. Pour vinaigrette over cherry tomatoes and toss well.
- For each serving, put two scoops of tomato sorbet in an ice cream glass or bowl. Spoon a few cherry tomatoes and some of the vinaigrette over the top. Garnish with basil leaves.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 892 milligrams, Sugar 10 grams
TOMATO-WATER SORBET WITH MINT
Provided by Jonathan Hayes
Categories dessert
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Remove stems from tomatoes and place in a food processor with the salt. Run for 30 seconds until well broken up, but not a purée. Add the mint. Run for 10 more seconds.
- Place a cotton cloth (a thin towel, not cheesecloth) in the bottom of a bowl and pour the contents of the food processor into it. Bring the corners together to form a pouch and tie together with string. (The tomato water will already start to drip out.) Lift the towel 3 to 4 inches above this liquid and suspend over the bowl in a cool place. Allow tomato water to drip into this bowl overnight.
- The next day, add the lemongrass and heat the tomato water without boiling, using a ladle to skim off any particles that rise to the surface. When the tomato water is clear, correct seasoning with Fleur de Sel and freshly ground white pepper. Refrigerate for at least 2 hours before churning in an ice-cream machine. Set up to finish in the freezer.
MINT SORBET
This mint sorbet is courtesy of Jehangir Mehta of Graffiti Food and Wine Bar and is used to make Watermelon Feta Salad.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 2
Steps:
- Bring 2 quarts water to a boil in a large pot; prepare an ice-water bath and set aside. Add mint leaves to boiling water for about 30 seconds; drain and immediately transfer mint to ice-water bath. Drain and squeeze out excess water.
- Transfer mint leaves to the jar of a blender along with simple syrup; puree until smooth. Add more simple syrup, if desired.
- Transfer mixture to an ice cream maker and freeze according to manufacturer's instructions. Keep frozen in an airtight container until ready to use, up to 3 days.
TOMATO SORBET
Use this recipe to make our Tomato Essence and Timbale of Pressed Tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Heat oil in a medium saute pan over low heat. Add onion, zest, and thyme; saute until onion is soft, 8 to 10 minutes.
- Add 8 ounces tomatoes along with the salt, sugar, and cayenne. Cook until liquid has evaporated and tomato mixture thickens to a paste, about 10 minutes.
- Remove from heat, and add remaining 12 ounces tomatoes. Transfer mixture to the jar of a blender, and puree until smooth. Pass through a fine sieve into a large bowl. Chill strained mixture over an ice bath or in the refrigerator. Transfer to an ice-cream maker, and freeze according to manufacturer's directions. Store in freezer until ready to use, up to 1 week.
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- Line a large colander with a layer of cheesecloth and set it over a bowl. In a medium bowl, toss half of the tomatoes with the salt and transfer to the colander. Cover with plastic wrap and refrigerate for at least 8 hours or preferably overnight.
- Remove the colander from the bowl and reserve 3/4 cup of the tomato water; save the remaining tomato water for another use.
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