Chef Greg Callis,
Fleshy oxheart, brandywine or roma tomatoes are recommended for this punchy sorbet. Balsamic reduction cuts the initial sweetness, while Pernod adds a hint of licorice to the finish.
8-10 large, firm tomatoes
8-10 fresh basil leaves
2 Tbsp Pernod (or 1 1/2 Tbsp Ouzo)
1 1/2 cups fine sugar
4 Tbsp powdered sugar
1/2 cup water
1 egg white
1 cup balsamic vinegar
1. Peel tomatoes by cutting a cross on the bottom. Boil for 45 sec, then move to ice water. Slip off peels and remove seeds.
2. Place in food processor with basil. Puree for 2 min. Strain.
3. Make simple syrup with sugar and water. Chill.
4. Mix tomato juice, syrup and pernod. Pour into mould or bowl and freeze for at least 1 hr.
5. Whisk powdered sugar and egg white in a double boiler until 140°F. Fold into tomato mixture. Freeze for a minimum of 2 hrs.
6. Boil balsamic vinegar until thick and syrupy.
7. To serve, scoop sorbet into dessert bowls and drizzle with the balsamic reduction.
Place grilled romaine on plate. Lay asparagus and squash on romaine with tomato. Pour dressing and sprinkle parmesan cheese over vegetables. Lay tuna and squid on top of salad.
Yield: 6-8 servings