Tomato theme

Updated at: Thu, 17 Aug 2023 02:56:38 GMT

Step 1

Soak the gelatin in cold water for about 5 minutes to soften. In a small pan heat about a third of the essence to an almost simmer and take off the heat. Drain the gelatin and squeeze out the excess water. Add to the hot essence and stir until dissolved. Stir this back into the remaining cold essence. Pour the liquid into 4 little moulds or ice cube trays to three quarters fill them. Chill for about 5 minutes until the jelly starts to thicken slightly. Now add the garnish, the olive slivers, basil leaves, tomato quarters and pips. Refridgerate to set.

Step 2

Pour the tomato essence into a suitable shallow container, seal and freeze overnight.

Step 3

Pour a quarter of the essence into a small pan along with the sugar and dissolve over a low heat. Leave to cool then add back into the rest of the essence. Transfer to an ice cream machine and churn until the sorbet is just firm. Using 2 spoon, shape the sorbet into quenelles and place on a well chilled tray. Keep in the freezer until ready to serve. Just before serving blanch the basil leaves in boiling water for 2 seconds, refresh in cold water, drain and pat dry.

Step 4

Chill 4 serving plates and 4 frosted shot glasses. Demould the jelly and arrange delicately on the plate. Nest to the jelly place a quenelle of sorbet on a blanched basil leaf. For the essence cups, pour the tomato essence into the frosted shot glasses and float the baby basil leaves on top. Scrape a spoon through the sorbet to create large frozen flakes and place them gently on a tomato petal. Lightly brush each cherry tomato with the oil, season with a flake of sat and 2 or 3 grains of crushed pepper then skewer with a cocktail stick and place on the plate. Serve immediately.

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