Green Zebra Tomato Sorbet with Fromage Blanc, Argan Oil, Garlic Chip, Cracked Tellicherry Pepper, Gray Sea Salt, and Basil

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Preparation info

  • Difficulty

    Medium

  • Yield

    10 Portions

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

  • 100 g / 3.53 oz fromage blanc
  • 10 g / .35 oz argan oil
  • 3 g / .11 g Tellicherry peppercorns
  • 3 g / .11 g gray sea salt
  • 300 g / 10.58 oz Green Zebra Tomato Sorbet
  • 10 Garlic Chips
  • 2 basil leaves, cut into a fine chiffonade

Method

Assembly

  1. Scoop a small dollop of fromage blanc (about 10 g / .35 oz) into a bowl.
  2. Drizzle 1 g / .04 oz of argan oil on top of the fromage blanc and drizzle a few drops on the bowl.
  3. Crack the pepper directly on top of the cheese (turn the pepper mill twice).
  4. Sprinkle a pinch (3 to 5 grains) of sea salt on top of the cheese.
  5. Scoop a medium quenelle (30 g / 1.06 oz) of the sorbet next to the cheese. Place a garlic chip on top of the sorbet.
  6. Place 3 strands of basil chiffonade on top of the garlic chip and serve immediately.

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