TOMATO 'TARTAR', BLACK SARAWAK PEPPER & CORIANDER, RASPBERRY & RED
BELL PEPPER SORBET
Serve: 6 portions
1 pc small ginger - fresh (approx. 20g)
50 g granulated sugar - fine
100 g water
Peel ginger, cut into thin strips then julienne. Bring water and sugar
to boil in a small pan. Add ginger and let it cook at very low heat
for 8-10 minutes.
SWEET TOMATO 'TARTAR', BLACK SARAWAK PEPPER & CORIANDER
6-7 nos tomatoes - medium size
120 g strawberries - hulled & diced (optional)
60 g olive oil - top quality
60 g granulated sugar - fine black pepper - freshly ground (6-7 turns)
20 g sugared ginger - chopped
8 leaves coriander - chopped
40 g white or raspberry vinegar - top quality
40 g lemon juice - freshly squeezed
Peel, seed and dice tomatoes. Keep tomatoes skins and let dry on baking
tray in cold oven. Put tomatoes in a colander to drain off juice and
refrigerate. When ready to serve, season with above ingredients and
adjust to taste.
SLIGHTLY TANGY FROMAGE BLANC
100 g fromage blanc - 40% fat content
10 g lemon juice - freshly squeezed
Mix and refrigerate
SLICED OF GRILLED SUGARED BREAD
1 no brioche - small or square egg bread
100 g granulated sugar - fine
30 g butter
Cut bread in a very thin slices using a very sharp serrated knife.
Spread with butter, place on non-stick baking tray, cover and put
in oven at 250ºC. When slices have become a light golden brown, uncover,
sprinkle with icing sugar. Broil to caramelize. Leave to cool before
serving. Store in air-tight container.
RASPBERRY & RED BELL PEPPER SORBET
½ no red bell pepper 500 g fresh raspberries - approx.
360 g pureed raspberries
150 g red bell pepper - skinned & blanched
90 g granulated sugar - fine
20 g raspberry vinegar
Skin red bell pepper, cut in half to remove seeds. Dip pulp 3 times
in boiling water to remove bitter taste. Blend raspberries, press
through strainer to remove seeds. Mix bell pepper pulp into pureed
raspberries and blend. Season with sugar and vinegar. Keep 3 tablespoons
of mixture for presentation. Transfer rest of mixture in ice cream
maker and chill. Put in freezer.
DRESSING THE PLATE FOR SERVING
125 g raspberries - fresh
½ bunch coriander
½ bunch mint - fresh
1 tbsp olive oil
1 tsp granulated sugar - fine black Sarawak pepper - freshly ground
(3 turns) a dash of lemon juice
Season herb salad in salad bowl. Use preferably large dinner
plates, splash edge with fromage blanc, sprinkle with fresh raspberries,
5-7 per plate. Plate an 8 cm diameter dessert ring, fill with 'tartar'
1.5 cm thick, remove ring and place a large scoop of sorbet in the
center of 'tartar'. Add herb salad and a dried tomato skin. Top with
sugared grilled sliced of bread.
Pineau des Charentes rouge
CARPACCIO WITH CRYSTALLISED CORIANDER, GREEN LIME SORBET
CRYSTALLISED CORAINDER LEAVES
Dip coriander leaves one at a time in egg white, and immediately
after in fine granulated sugar. Place on rack and let it dry for at
least 4 hours before use. This recipe calls for 10-12 leaves per plate.
250 g water
50 g granulated sugar - fine
4 nos ginger - thin strips\ black Sarawak pepper - grounded (2 turns)
½ nos lime - peel 15 g fresh coriander - chopped
Bring to boil water, sugar, ginger, pepper and lime peels; remove
from heat and leave to cool. Blend mixture with coriander. Keep refrigerated,
as it must be served very cold.
200 g milk
200 g granulated sugar - fine
200 g mineral water - flat
1 no lime peel
200 g lime juice
Bring separately to boil the milk, water, sugar, lime peel mixture.
Then cool to room temperature. Mix all ingredients in a blender and
then transfer them to an ice cream maker. Freeze. Store in freezer
at minus 14ºC to maintain its smooth texture. You may also use store
Choose a large pinapple or two small ones. Peel fruit with serrated
knife making sure that all dark peels and eyes are removed. Cut in
4 from top to bottom, remove core and slice very thinly width wise.
AT SERVING TIME
Divide the slices among large dinner plates, arranging them in
a single layer on each plate. Season with freshly ground black Sarawak
pepper and a few lemon peels (8-9). Pour coriander juice over fruit,
place 12-15 crystallised coriander leaves and a scoop of lime sorbet
in the center of each plate. You may decorate with a few red currants
or pomegranate seeds. Serve immediately.
Muscat de Rivesaltes from David Moreno (Durban-Coribieres) or
Muscat de Rivesaltes from Cazes.
HOW TO PROCEED
4 hours before: Prepare crystallized coriander leaves.
2 hours before: Prepare sorbet, juice and pineapple slices.
1 hour before : Put sorbet to freeze in ice cream maker, arrange pineapple
slices on plates and refrigerate.
At serving time: Pour syrup, decorate plates and add a large scoop