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Tomato carpaccio with basil pesto and a star-anise sorbet

10 minutes

Tomato carpaccio with basil pesto and a star-anise sorbet

By TASTE

Serves 4

Difficulty Easy

Prep Time 25 minutes, plus churning and chilling time

Cooking Time 10 minutes

Ingredients

For the tomato carpaccio:

3-4 large tomatoes
A pinch of fine salt
2 pinches white or black pepper
1 T olive oil
3-4 t basil pesto

For the star-anise sorbet:

375 g sugar
2/3 cup water
1½ t glucose
2/3 cup Champagne
2 star anise
2 cardamom pods

Method

Bring a saucepan of water to the boil.
Cut a cross on the top of each tomato, then blanch for 1 minute, or until the skins start to detach from the flesh.
Remove and plunge into cold water. Peel, cut into quarters and discard the seeds, then slice very thinly.
Arrange on a platter, season to taste and drizzle with olive oil. Top with basil pesto and a scoop of star-anise sorbet.

To make the star-anise sorbet:
Place the sugar, water, glucose and Champagne in a saucepan over a low heat. Allow the sugar to dissolve, then turn up the heat and bring to a boil.
Add the star anise and cardamom and cook for 2 minutes. Remove from the heat and leave to infuse for 1 minute.
When cool, churn in an ice-cream machine according to the manufacturer’s instructions. Freeze.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Mustard roast beef with fresh tomato sauce

Char-grilled steak and rocket wraps

Seared beef carpaccio with pasta

Mixed salad with anchovy dressing

Beef burger with smoked paprika relish

Pan-fried steaks with blue cheese and sun-dried-tomato butter

Grilled feta Greek salad

Knockanore smoked cheese & tuna toasty

Char-grilled baby marrow and bacon gnocchi

Freefold tomato-and-goats cheese tarts

Sherry vinegar and walnut oil dressed gammon salad

Tomato carpaccio with basil pesto and a star-anise sorbet

Tomato carpaccio with basil pesto and a star-anise sorbet

Ingredients

Method