Tomato
Sorbet
By Executive Chef Josh
Silvers,
Syrah Restaurant, Santa Rosa, CA
Made
with:
Heirloom Tomatoes
T remolene (available in most baking supply stores)
Serves
2 - 4
Ingredients:
2 cups Heirloom Tomatoes (peeled, seeded, blended)
1 cup Water
1 cup Simple Syrup
1 cup of Caro Syrup (light)
1/2 cup of Tremolene (an inverted sugar that is a stabilizer)
1/4 cup Lemon Juice
4 Egg Whites
Cooking
Method:
1. Blend
2 cups of heirloom tomatoes, peeled and seeded. Take 1
cup of water, one cup of simple syrup, (water and sugar,
50/50). Bring it to a boil, let it cool down.
2. Take
one cup of caro syrup, (light), 1/2 cup of tremolene (available
in most baking supply stores) then add 1/4 cup of lemon
juice, and 4 egg whites. The egg whites give it a creamy
texture, as does the tremoline). Stir with a whisk and
freeze. Serve with salt and pepper.
3.
Garnish with fresh black pepper. Sorbet
can go directly on the salad, or serve separately.
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