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Thomas Keller's Vine-Ripe Tomato Sorbet with Tomato Tartare and Chive Oil

Servings 6 servings

Ingredients

  • 1 vine-ripe tomato peeled, seeded, and finely chopped
  • Fleur de sel
  • Kosher salt to taste
  • 1 tsp extra virgin olive oil
  • ¼ tsp minced shallots
  • ⅙ tsp red wine vinegar
  • ½ tsp minced chives
  • Balsamic Glaze in a squeeze bottle (see separate recipe)
  • Chive Oil (see separate recipe)
  • Tomato Sorbet made with Mandarin tomatoes or other vine-ripe tomatoes (see separate recipe)
  • 6 Garlic Tuiles (see separate recipe)

Instructions

  • Toss the tomato with a sprinkling of fleur de sel and allow it to drain in a strainer set over a bowl for 1 hour. Discard any liquid.
  • Combine the tomato with the remaining tartare ingredients and refrigerate for a few hours.

To Complete

  • Pipe dots of balsamic glaze along one side of each serving plate (chill plates for a few hours before).
  • Place a larger dot of chive oil in the center of each plate.
  • Tope each pool of chive oil with a spoonful of tomato tartare, place a quenelle, or small scoop, of sorbet on the tartare, and sprinkle with a few grains of fleur de self.
  • Lean a garlic tuile on each quenelle of sorbet and serve immediately.