This is Suzen’s and my first attempt at making a plated dessert from Payard Desserts by Francois Payard with Tish Boyle.
It’s a sweet success, visually and to the palate. What is a plated dessert? It’s one of those complicated, multi-part desserts that you get at a restaurant but could never make for yourself at home. Except now you can thanks to Payard Desserts.
Three parts are used to compose the complete dessert:
- · Yellow Tomato Sorbet
- · Red Berry and Tomato Gazpacho
- · Tomato Chips
The tomato chip was blogged a couple of days ago, but the recipe is repeated here for your convenience.
The base for this dish is the gazpacho, which has a deep berry flavor. This is a dessert, supposedly, but you can confidently serve this dish as a first course. The Yellow Tomato Sorbet is an addition for color and contrast: the sorbet is sour despite some sugar content, while the berry-laden gazpacho is sweet. The berry flavors do dominate the tomatoes, although the balance is sure to shift every time you make this dish depending on the relative sweetness of the berries and tomatoes. And those tomato chips are for visual amusement, not really for taste.
Here are the recipes for the three parts of this dish, and the final instructions for assembly.
Oh, technically, tomatoes are a fruit, not a veggie. So, a salad with tomato is really a dessert which is why, I suspect, the French often finish a meal with salad/dessert.
Yellow Tomato Sorbet
Yield: 6 cups
- 1 cup plus 1 tablespoon granulated sugar
- 1 teaspoon sorbet stabilizer [or substitute corn syrup]
- 1 ¾ cups water
- 4 cups yellow tomato puree [4 cups of small yellow tomatoes processed in a blender or Vitamix is fine]
- 2 tablespoons plus 1 teaspoon simple syrup
In a small bowl, combine ½ cup of the sugar with the stabilizer or corn syrup. In a small saucepan, combine the remaining ½ cup plus 1 tablespoon sugar with the water and place over medium-high heat. Gradually whisk in the sugar and corn syrup mixture and bring to a boil. Remove from the heat the let cool.
In a medium bowl, combine the saucepan contents, the tomato puree and the simple syrup. Cover and refrigerate for at least 4 hours.
Process the base in an ice cream machine according to the manufacturer’s instructions. Transfer the sorbet to an airtight container and freeze until ready to serve.
Yield: lots, depending on how you skin the tomatoes
- 6 medium ripe tomatoes
- Confectioners’ sugar for dusting
Preheat the oven to 175°F. Line a half-sheet pan with a silicone baking mat [parchment paper does NOT work well]. Fill a bowl halfway with ice water.
Using a paring knife, make a small X at the bottom end of each tomato. Bring a large pot half full of water to a rolling boil over high heat and immerse the tomatoes in the boiling water for about 30 seconds. Remove them with a slotted spoon and immediately plunge the tomatoes into the ice water. The skins should start to come off the tomatoes.
Remove the skins with your fingers [try to remove them in one piece]. Pat the skins dry with paper towels. Reserve the skinned tomatoes for other use [as in gazpacho].
Arrange the skins on the prepared sheet pan and dust them with confectioners’ sugar. Bake for 1 to 2 hours, until dry. The skins will crisp up they cool. Store in an airtight container until ready to serve.
Red Berry and Tomato Gazpacho
Yield: ~ six cups, enough for 9+ people as a dessert, perhaps 9 as a first course
- 6 skinned tomatoes [reserved from the Tomato Chips above]
- 2 ¼ cups fresh strawberries
- 2 ¼ cups fresh raspberries
- ¼ cup plus 1 tablespoon granulated sugar
- Juice of 1 lemon
- Splash of Tabasco sauce [or hot sauce of your choice]
Cut the tomatoes into quarters and, using your fingers, remove and discard the seeds. Process the berries and tomatoes together in a food processor, working in batches, if necessary. Pass the mixture through a fine-mesh sieve into a medium bowl and stir in the sugar, lemon juice, and Tabasco. Cover and refrigerate until ready to serve.
Final Dish Assembly
Spoon the gazpacho mixture into the serving dish of your choice. Garnish as you desire with berries, either whole or sliced. Place a small scoop of the Yellow Tomato Sorbet into the gazpacho. Station a Tomato Chip at some visually important spot.
Source: Payard Desserts by Francois Payard with Tish Boyle
Photo Information Canon T2i, EFS 60 mm Macro Lens, F/5.6 for 1/50th second at ISO‑2500
I remember my first gazpacho recipe. It was a long time ago and I found myself, for the usual reasons, suddenly living alone with no one else around to cook for me. I had gone about a week at this new branch of life and it was rapidly dawning on me that I would not last a month on a diet of chicken wings and chocolate chip cookies.
By chance, there was a PBS station on and someone there had a big basket of veggies and a blender. I could almost taste the soup being made that day. And, ever since, gazpacho has been a staple on my table.
It’s a summer dish, that’s true, but it now happens to be summer. And there happen to be tomatoes at every farm stand — the much preferred location to acquire tomatoes. So, here is a basic recipe that you can begin your own gazpacho journey with.
Suzen and I will often supplement our gazpacho with additional ingredients: small cooked chunks of potato, corn kernels either roasted or just fresh off the cob. We almost always include herbs from our garden, snipping off a leaf or two here and there. If the chives needed some pruning, into the blender they go.
Gazpacho will never taste the same twice. It can’t. Even if you follow the same recipe to the letter, those core ingredient tomatoes are going to change depending on the weather, the farm they came from, or how long since they were harvested.
Enjoy the variety. This basic recipe should give you a running start for the whole summer.
What about the stale bread, that ingredient of classic peasant gazpacho? That was an extender used a long time ago and you’ll find recipes that call for it. Sometimes we do, but here we don’t. Adding the bread will shift the color from red to orange if you fully process the gazpacho. And it will thicken the soup. If you are a bread addict, of course you have the option of croutons or small toast pieces to garnish the soup, along with sour cream, herbs, diced onions, …
No two gazpachos are ever the same.
Yield: serves 4
Yield: serves 4
• 6 ripe tomatoes, cut into chunks
• 1 large cucumber, peeled, halved and seeded, then cut into chunks
• 1 garlic clove, smashed
• 1 cup of tomato juice [your choice: plain or spicy]
• ⅓ cup good quality olive oil
• 3 tablespoons vinegar [your choice: balsamic, raspberry, sherry, …]
• Salt and freshly ground black pepper
• Herbs, such as cilantro, for garnish
In a blender, add the tomatoes, cucumber, garlic and tomato juice. Process briefly just to combine. You want it chunky, not smooth. Add the olive oil and vinegar. Pulse just to combine. Taste test and add salt, pepper and perhaps more vinegar. This is just a gross adjustment for taste. You’ll repeat this step again. So, if you are salt conscious, just wait.
Refrigerate until very well chilled: really cold and not just cool. Then taste test again and, if necessary, adjust the salt and pepper or even the vinegar.