Need something tangy, refreshing and sweet to refresh your jaded palate between courses? Turn to the tomato (and the rum).
by Lucille Pope on May 22, 2016
Most recipes on P&G come with a long story, maybe some history, tasting notes, etc.
This one though is either disappointingly or refreshingly short depending on your point of view. Here it is in four simple progressions:
We found a ‘tomato ice’ dessert recipe in a 1913 cookbook.
Tried it, but found it wasn’t the most satisfying of final courses.
Tweaked, tasted, improved and re-purposed the recipe.
Presented it to you as a fantastic amuse-bouche / palate cleanser.
You are very welcome!
Freeze some tomatoes!
- Very ripe red tomatoes450 g
- Medium apples (i.e. Bramley)3
- Apricot jam2 tbsp
- Juice of a lemon40 ml
- Golden sugar100 g
- Dark rum35 ml
- Food colouring (red/cochineal)Few drops
Peel core and slice the apples
Slice the tomatoes, and pop them into a saucepan with the apples, water, lemon juice, jam and sugar. Bring to the boil and then turn the heat down to let the mixture simmer until it is tender enough to pulp.
Remove from the heat and add your food colouring (depending on how red your tomatoes are you might add more than we did for aesthetic reasons).
Rub the pulp through a very fine sieve or chinoise into a bowl and leave to cool.
When the mixture is cool enough, flavour with rum or brandy (we used dark rum) and pop it into the freezer.
Take it out every hour or so and give it a good smash and smush with a spoon so that the ice sets more like a sorbet or slushy and less like a solid block.
When it is properly frozen, split into individual glasses or ramekins and serve. It makes a really refreshing palate cleanser or a great precursor to dessert.