Poached tomato petals, celery & apple sorbet & tomato ginger syrup


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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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This recipe may look daunting, with so many components, but in actuality it’s not really that hard. Ideally you’ll need an ice-cream machine, but you can make a sorbet in the same way as I describe making ice cream. The sorbet is my take on a 100 per cent celery sorbet that my head chef, Miles Kirby, created with another chef, Hamish Brown, at The Providores a few years back. For this dessert, I wanted the celery to be pro