Skin the tomatoes and remove the seeds. Liquidise the flesh.
Mix together the tomato pulp, tomato purée, sugar, anchovy essence and fennel fern. Season with salt and black pepper. Fold in the cream and prawns and re-season to taste.
Place the mixture into small moulds and freeze for 3-4 hours.
The sorbet should be served half frozen, so turn onto plates a few minutes before serving. Garnish each portion with a wedge of lemon and whole prawns.
© 1984 All rights reserved. Published by Jon Croft.