Sunday, August 9, 2009

Tomato Sorbet

Once again tomatoes were the main ingredient in my latest experiment. Tomatoes are very sweet which make it a great ingredient to put into a sorbet.

For the final plating I had three main items I used. Two of the items contained tomatoes and the other was a baked item. The recipes for all three of the ideas came from Johnny Iuzzini’s cookbook Dessert Fourplay.

The tomato sorbet was an excellent piece to the plate. The only problem I had with it was the sweetness factor. A single scoop of the sorbet was delicious but it’s not something you would sit down and eat a pint of.

The roasted tomatoes were a very interesting item to put on a dessert. At first I was skeptical it would work with the dish, but in the end I was rather pleased. When you first bite down on the roasted tomato is explodes in your mouth. The tomatoes were tossed in honey, olive oil and salt, and then roasted for two hours and fifteen minutes at one hundred and seventy five degrees (convection).

In my opinion the streusel played a major part in the overall dish. The streusel was sweet with a nice almond taste. The sorbet and streusel together were absolutely amazing. The sweetness of the streusel cut through the sorbet, therefore affecting the whole dish.

The recipe calls for almond flour which is rather expensive and hard to find. To make your own almond flour just put some sliced almonds in the food processor. The secret to making almond flour is not heating the almonds up, unless you want almond butter. So hit the pulse button for around five seconds and then let it stand for thirty seconds and repeat until the mixture is a fine powdery consistency.

This experiment uses an ingredient most people wouldn’t associate with dessert but it works rather well.

Sweet Tomato Sorbet, Slow Roasted Cherry Tomatoes, Streusel, Basil

Sweet Tomato Sorbet, Cylinder of Streusel, Slow Roasted Cherry Tomatoes, Basil

Sweet Tomato Sorbet, Slow Roasted Cherry Tomatoes, Streusel, Basil

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