Tomato carpaccio with basil pesto and a star-anise sorbet
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- TASTE
- 4
- Easy
- Carb Conscious Fat conscious Vegan recipe collection
- 25 minutes, plus churning and chilling time
- 10 minutes
Ingredients
- For the tomato carpaccio:
- 3-4 large tomatoes
- A pinch of fine salt
- 2 pinches white or black pepper
- 1 T olive oil
- 3-4 t basil pesto
- For the star-anise sorbet:
- 375 g sugar
- 2/3 cup water
- 1½ t glucose
- 2/3 cup Champagne
- 2 star anise
- 2 cardamom pods
Cooking Instructions
Bring a saucepan of water to the boil.
Cut a cross on the top of each tomato, then blanch for 1 minute, or until the skins start to detach from the flesh.
Remove and plunge into cold water. Peel, cut into quarters and discard the seeds, then slice very thinly.
Arrange on a platter, season to taste and drizzle with olive oil. Top with basil pesto and a scoop of star-anise sorbet.
To make the star-anise sorbet:
Place the sugar, water, glucose and Champagne in a saucepan over a low heat. Allow the sugar to dissolve, then turn up the heat and bring to a boil.
Add the star anise and cardamom and cook for 2 minutes. Remove from the heat and leave to infuse for 1 minute.
When cool, churn in an ice-cream machine according to the manufacturer’s instructions. Freeze.
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