Tomato Sorbet with Goat Chesse & Baby Artichoke Nougat by Diane

tomato sorbet goat
Serves 12Sorbet:
3-1/2 Fl Ounces water
3 Ounces fine  sugar
3-1/2 Pounds ripe Spring tomatoes –  Roma or cherry
8 basil or tarragon leaves, finely shredded
1 sweet onion (like Maui or Vidalia) (about 3 Ounces) finely chopped
3 Tablespoons Extra-Virgin  olive oil
1 sprig fresh  thyme
1 strip orange zest
1½ teaspoons sea salt
1 Tablespoon Tabasco sauce (or to taste)Goat Cheese Nougat:
¼ Cup Heavy Cream
½ Cup toasted nuts, coarsely chopped
1 Tablespoon candied orange zest
Sea salt to taste
¼ teaspoon freshly ground pepper

Juice of 1 Lemon
12 baby Artichokes trimmed to hearts and stems, choke removed, held in acidulated water
½ Cup Rice Flour
2 Eggs
Club Soda as needed
Vegetable oil for frying
½ Cup All-purpose Flour
Salt-Pepper to taste

Chervil Pesto:
¼ Cup fresh chervil, chopped
1 Tablespoon extra-Virgin Olive Oil
1 teaspoon toasted pine nuts
Salt-pepper to taste
Baby Kale
2 tomatoes, peeled, seeded and diced
Edible micro rose petals
Fresh baby Watercress

The sorbet can be prepared half a day in advance and churned in the sorbetière 1 hour before serving. Place 12 plates or serving glasses in the freezer 1 hour before the meal.

To make the sorbet syrup, boil  water with the sugar in a small saucepan until you obtain a clear syrup. Allow to cool.

Wash, halve, deseed the tomatoes with a teaspoon and chop finely. Divide into one-third and two-thirds and keep separately.

In a medium sauté skillet sweat the onion, thyme and orange zests in the olive oil for 5 minutes without colouring. Add the one-third chopped tomatoes and the basil or tarragon leaves, bring to the boil, cover and simmer for 5 minutes, stirring occasionally to prevent sticking.

Remove the lid and continue simmering until most of the water has evaporated and the mixture becomes pulpy. Draw off the heat and leave to cool.

Purée the cooled mixture with the uncooked tomatoes, salt, Tabasco sauce and most of the syrup. Taste. If it is a little acidic, add the remaining syrup.  Using a ladle, force through a fine conical sieve into a sorbetière and churn for 6-10 minutes until the sorbet holds together. Place in 12 plastic lined ramekins,  cover and put in the freezer.
Note: once churned, the sorbet must be served within 2-3 hours; due to its low sugar content, it will soon crystallize and harden.

For the nougat:  In a mixer fitted with the paddle attachment, beat the goat cheese and slowly add the heavy cream while motor is running.  Fold in nuts and zest; season with salt and pepper.  Transfer to a small baking pan lined with parchment paper and spread to 1-inch thickness.  Refrigerate until ready to serve.

For the artichokes:  Bring a small pot of salted water to a boil and add lemon juice.   Poach artichokes in the water until tender but firm, about 10 minutes.  Remove and pat dry; reserve.  In a mixing bowl, combine r ice flour, eggs and enough soda to make a wet batter.  Season with salt/pepper; chill until ready to use.  In a deep-fryer or tall pot, heat oil to 350 Degrees F.  Dredge artichokes in all-purpose flour then in batter and fry until golden, turning for even cooking.  Remove with a slotted spoon and drain on paper towels.  Season lightly with salt/pepper, to taste.

For the pesto:  In a blender top, combine all ingredients and puree until smooth.

To serve: Cut nougat into 1x1x2-inch slices. Placing one piece on each chilled plate. Garnish with two artichoke pieces and garnish each with a leaf of baby kale.

Unmold a tomato sorbet on each place and garnish with rose petals and water cress.  Place a dab of the chervil pesto on each plate and serve.

1,044.11 Points

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