Home Recipes from our Members
Serves 12 Sorbet:
* 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
* ½ Pound ILE de France soft geat cheese
* ¼ Cup Heavy Cream
* ½ Cup toasted nuts, coarsely chopped
* 1 Tablespoon candied orange zest
* Sea salt to taste
* 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
* 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.
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.
Cut nougat into 1×1x2-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.
Note: once churned, the sorbet must be served within 2-3 hours; due to its low sugar content, it will soon crystallize and harden.