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| Tea smoked tomato sorbet with parmesan crisps |
Serves 6
You could also serve the sorbet on freshly shucked oysters
Tea smoked tomato sorbet with parmesan crisps ingredients:
500g vine-ripened tomatoes. 1/2cup (110g0 caster sugar. 1/4 cup (60g) brown
sugar. 1/2 cup (100g) white rice. 2 tbs sherry. 1 tbs vinegar. 1 and 1/2 cup
(120g) finely grated parmesan. 3 heirloom or vine-ripened tomatoes, thickly
sliced. Extra virgin olive oil and basil leaves, to serve
Tea smoked tomato sorbet with parmesan crisps recipe: Score
a cross in the base of the vine ripened tomatoes and plunge into a bowl of
boiling water for 30 seconds. Drain and, when cool enough to handle, peel.
Combine caster sugar and 1/2 cup (125ml) water in a small saucepan over medium
heat and cook, stirring, for 5 minutes or until the sugar has dissolved. Remove
from the heat and set syrup aside. Line a wok with foil. Combine the tea, brown
sugar and rice in small bowl, then pour into the work. sit a wire rack in the
work, then cover the wok with a lid and place over medium heat until you can
smell and see smoke. Place the peeled tomatoes on a plate, then sit on the
rack. Cover the wok and smoke the tomatoes for 5 minutes. Remove tomatoes from
the wok and allow to cool, then pass through a food mill (mouli). (You can whiz
the tomatoes in a food processor, then stain to remove the seeds and skin, but
the sorbet will turn orange in color- it will still taste great.) Stir in the
sugar syrup, vinegar then season with salt. Chill for 3 minutes. Place the
chilled mixture into a ice cream machine and churn according to the manufacturer’s
instructions. (Alternatively, pour mixture into a shallow container and freeze
until frozen at the edges. Remove from freezer and beat with electric beaters.
Pour into container and refreeze. Repeat 2 or 3 times. To make the parmesan
crisps, preheat the oven to 180C. Line 2 baking trays with baking paper. Place
1/4 cup (20g) parmesan on tray and shape into a 12cm round. Repeat with
remaining parmesan to make 6 crisps. Bake for 8-10 minutes until golden and
bubbling. Cool on tray. Serve scoops of sorbet with slices of tomato. Drizzle
with oil and garnish with parmesan crisps and basil leaves
