Tomato carpaccio with basil pesto and a star-anise sorbet

Tomato carpaccio with basil pesto and a star-anise sorbet

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  • 4
  • Easy
  • Carb Conscious Fat conscious Vegan recipe collection
  • 25 minutes, plus churning and chilling time
  • 10 minutes


  • 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.

TASTE Recipe by: TASTE
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