Tomato Sherbet With Heirloom Tomato Salad
By ltrodrigu
Rate this recipe
5/5
(2 Votes)
Ingredients
- For the sherbet:
- 3 cups tomatoes, peeled, seeded and chopped
- Salt
- Freshly ground white pepper
- 1/2 cup mayonnaise
- 1 tablespoon heavy cream
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Pinch of cayenne pepper
- 2 teaspoons lemon juice
- 1/2 teaspoon Worcestershire sauce
- For the salad:
- 1 cup red cherry tomatoes, halved
- 1 cup yellow cherry tomatoes, halved
- 2 pounds heirloom tomatoes, cored and sliced into wedges
- 2 shallots, finely diced
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon Sherry vinegar
- 4 tablespoons basil, preferably a mix of varieties
Details
Servings 4
Adapted from online.wsj.com
Preparation
Step 1
To Make Sherbet:
In a heavy saucepan, simmer tomatoes, a pinch of salt and pepper to taste, 20 minutes. Purée tomatoes in a blender. Reserve 2½ cups purée and chill in freezer until ice-cold but not frozen. Return to blender along with remaining ingredients and purée. Pour contents into an ice cream maker and freeze according to manufacturer's instructions.
To Make Tomato Salad: Combine all ingredients in a large bowl.
To Serve:
Divide tomato salad among six plates and top each with a scoop of sherbet. Garnish with basil.
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