Ingredients

Method

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

Method

Ingredients

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.