Candied tomato carpaccio and its yellow pepper and strawberry sorbetSavoury recipe
- Frozen fruit purée 100%: Strawberry - 100g
- Frozen fruit purée 100% : Lemon - 5g
- Sugar - 100 g
- Glucose - 30 g
- Yellow pepper (purée) - 100g
Mix the yellow pepper puree with the sugar and the lemon and bring to the boil. Add the strawberry puree and blend. Sieve through a chinois. Leave to cool. Churn to make the sorbet.
In this step
- Tomato - 8
- Icing sugar
- Tarragon - 5 g
- Olive oil - 100 g
Peel the tomatoes. Cut into 4 and remove the seeds. Put the quarters on a Silpat sheet. Drizzle on olive oil, sprinkle with icing sugar and salt. Dry out at 90°C for 1h to 1h30.
Mix the tarragon with the olive oil.
Form a circle with 3 pieces of candied tomato on flat plates. Drizzle on some tarragon-flavored olive oil. Finish with a quenelle of sorbet.