Name: Lemon, Pineapple and Tomato Sorbet
Prep time: 40 min
Cook time: 1 h 2 min
Total time: 1 h 42 min
Yield: 4 servings
Ingredients: 4 lemon sorbet balls; 1 pineapple; 3 dried tomatoes (without oil); 6 tablespoons of sugar; 1 teaspoon of anise seeds; 4 tarragon sprigs

Ingredients

Preparation

1. Peel the pineapple and cut it into slices. Place on the oiled baking sheet and dry for 1 hour at 70°C. Sprinkle with 2 tablespoons of sugar; caramelize for 2 minutes under the grill. Let cool. Cut into small pieces.

2. In a bowl, bring to a boil 200 ml of water and 2 tablespoons of sugar. Infuse the anise seeds for 20 minutes; filter.

3. In another bowl, boil 150 ml of water and the remaining sugar. Stew the tomatoes for 5 minutes. Let cool, drain and cut into pieces.

4. Remove the sorbet from the freezer and let it sit for 10 minutes at room temperature. Mix in the tomatoes and pineapple pieces; return to the freezer until serving.

5. To serve, transfer 1 sorbet ball into a cup and serve with 1 slice of pineapple. Surround with pineapple coulis and decorate with tarragon.

Lemon, Pineapple and Tomato Sorbet

Preparation: 40 min

Cooking: 1h02

Servings: 4

This refreshing sorbet combines acidic lemon, sweet pineapple, and savory tomato, creating a unique harmony of flavors. Ideal for summer, it is served fresh, bringing a touch of exoticism to your meals. The pineapple caramel and stewed tomatoes add an interesting texture and depth, while the anise seeds and tarragon enhance the whole. It’s a dessert as surprising as it is irresistible.