My inspiration for this dessert recipe derives from the Virgin Mary mocktail. In addition, I absolutely love tomatoes!

In this dessert recipe, I have added vegetable stock to enhance the tomato juice, giving it a richer flavor. The tomato juice and lemon juice work well together with the Tabasco sauce, bringing a touch of spicy zing to the sorbet and mousse. They compliment very nicely with the crunchy salted almond soil and sweet white chocolate ganache.

If you are a fan of Virgin Mary mocktail and/or tomato juice, you will likely to enjoy this refreshing and sensationalΒ dessert!

tomato-sorbet-mousse

Tomato sorbet, tomato mousse with salted almond soil and white chocolate ganache

Ingredients

Tomato Sorbet

  1. 1 1/2 cups/ 340ml tomato juice
  2. 5 tsp lemon juice
  3. 1/4 vegetable stock cube mixed with 1/2 cup warm water
  4. 1/2 cup sugar
  5. 1/2 – 1 tsp tobasco sauce (depending on your preference on spiciness)

Tomato mousse

  1. 1 1/2 cups/ 340ml tomato juice
  2. 5 tsp lemon juice
  3. 1/4 vegetable stock cube mixed with 1/2 cup warm water
  4. 3 tsp gelatin powder mixed with 1 tbsp water (set aside to bloom)
  5. 1/2 cup sugar
  6. 1/2 – 1 tsp tobasco sauce (depending on your preference on spiciness)
  7. 1/2 cup whip cream
  8. Red food colouring gel (amount is according to your preference)

Salted Almond Soil

  1. 70g caster sugar
  2. 15ml water
  3. 80g course almond
  4. 1/2 tsp sea salt

White chocolate ganache

  1. 75g whip cream
  2. 100g white chocolate (break into small pieces)

Garnish

  1. Candid cherry tomatoes (glazed with hot sugar syrup from salted almond soil, set aside to cool)
  2. Wafers (break into pieces)
  3. Mint leaves

Method

Tomato Sorbet

  1. Mix tomato juice and lemon juice.
  2. Dissolve sugar into warm vegetable stock.
  3. Combine well the juices, vegetable stock and Tabasco sauce.
  4. Place sorbet mixture in a container and leave in freezer. Give the mixture a stir very half hour to freeze evenly.

Tomato Mousse

  1. Mix tomato juice and lemon juice.
  2. Dissolve sugar and bloomed gelatin into warm vegetable stock.
  3. Combine well the juices, vegetable stock and Tabasco sauce.
  4. Whisk whip cream till thicken and peak. Gently fold whipped cream and red food colouring gel into juice stock mixture. Combine well.
  5. Place mousse mixture into small dome molds. Leave in freezer for 30 minutes till set and firm, not hard.

Salted almond soil

  1. Place sugar and water into a small saucepan over low heat. Stir to dissolve sugar, and continue cooking to a light golden amber colour. Pour sugar over baking tray lined with baking paper. Allow to set completely.
  2. Once sugar has set, break into pieces and Β blend with almond and salt. Blitz to a rough moist crumb and set aside.

White chocolate ganache

  1. Place whip cream in a small saucepan and place over medium heat.
  2. When the whip cream reaches 75 degrees pour it over the white chocolate to melt. Set aside to cool and place in a piping bag.

Assembling

  1. Scoop and shape tomato sorbet with a dessert spoon.
  2. Sprinkle salted almond soil onto a serving plate. Gently place tomato sorbet on top of the soil.
  3. Place tomato mousse domes and pipe out the white chocolate ganache around the soil
  4. Garnish with candid tomatoes, wafers and mint leaves.
  5. Serve immediately.

 

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