Quote:
Originally Posted by RobinB
In 2003, I attended an Heirloom Tomato gathering and they served a luncheon afterward. The desert was something they called Tomato Sorbet. I'm no expert, but as it includes dairy it should probably have been called Tomato Ice Cream. At any rate, it was really really good. I asked for the recipe and a few weeks later, the chef, whose name I can't remember, had it emailed to me. Here it is:
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From a Chef working for one of the restaurants in the Myriad Restaurant Group, New York NY (it's all I can remember)
Framage Blanc Tomato Sorbet
Tomato Syrup:
100 g Tomato Juice
100 g sugar
Bring ingredients to boil allowing sugar to dissolve.
270 g Fromage Blanc
100 g Heavy Cream
200 g Tomato Syrup
Blend ingredients in ice cream machine according to manufacturer's instructions for sorbet.
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If it had dairy it should have been called sherbet or sherbert not sorbet.
Sorbet has no dairy as you stated.
With the amounts of dairy that is in the recipe it more than likely should be Ice cream As I think the butterfat content would be over 3% which is the limit for sherbet.
Being a chef you would think he would know the difference between sorbet, sherbet and ice cream.
Worth