TOMATO SALAD IN A SAVOURY TUILE BASKET TOPPED WITH A ...

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How to cook: TOMATO SALAD IN A SAVOURY TUILE BASKET TOPPED WITH A BASIL SORBET

Ingredients:

25g (scant 1oz) basil leaves, plus extra
shredded leaves to garnish
7-8 tbsp extra virgin olive oil
32 red cherry tomatoes
16 yellow cherry tomatoes

FOR THE SORBET

100g (31/2 oz) caster sugar
small bunch of basil leaves
squeeze of lemon juice

FOR THE BASKETS

1 small garlic clove
coarse sea salt
50g (13/4 oz) unsalted butter
30g (1oz) plain flour
2 tbsp caster sugar
1 large egg, white only
100g (31/2 oz) Parmesan cheese,
finely grated
1 tbsp finely chopped rosemary leaves

Directions:

To create the sorbet, dissolve the sugar in 200ml (7fl oz) drinking water more than moderate warmth. Stir in the basil and lemon juice. Blend inside a foodstuff processor, then pass through a fine sieve. Line a second sieve with muslin and set more than a bowl. Pour inside the basil syrup and leave to drain.

Pour the syrup into an ice-cream maker and churn for one hour. Line a baking sheet with baking parchment. Using two dessert spoons condition quenelles of sorbet, location around the tray, and freeze.

To generate the baskets, preheat the oven to 200/C (400/F/Gas 6) and line 2 baking sheets with baking parchment. Grease the outsides of eight medium dariole moulds and sit them upturned on yet another baking sheet. Crush and mince the garlic to a great paste with the sea salt using the back again of the knife. Conquer the butter until finally pale then defeat during the flour, sugar, and garlic. Gradually conquer within the egg white and Parmesan to kind a sticky paste.

Draw four 12cm (5in) circles on each and every sheet of baking parchment, nicely spaced apart. Dollop 2-3 spoonfuls with the combination into every single circle and thinly pass on that has a palette knife to fill the circle. Sprinkle over some rosemary and bake for 6-8 minutes or till tinged brown throughout the edges. Drape about the moulds, and return to your oven for 3-4 minutes. Neat to get a couple of seconds, then launch through the moulds and depart to chill.

For the salad, blend the basil with 5-6 tbsp of the oil. Pour by way of a sieve set above a bowl. Peel the tomatoes (see left) and put into a bowl. Season with salt and a splash of olive oil.

To serve, cautiously set a tuile basket on each and every plate and divide the cherry tomatoes between each. Place a quenelle of sorbet on leading and garnish using the shredded basil leaves.

Source: http://digg3.com/tomato-salad-in-a-savoury-tuile-basket-topped-with-a-basil-sorbet/

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