Chef at Home

Yellow Tomato Sorbet

1030 grams cleaned and cut yellow tomatoes

110 grams sugar

100 grams liquid glucose

60 grams lime juice

6.5 grams salt

13 grams low acyl gellan

Put the tomatoes into a vacuum bag and seal on high pressure. When the bag is sealed, bruise and break up the tomatoes. Cut the bag open and press the tomato mixture through a course sieve to extract 350 grams of tomato juice. Put this juice into a pot. Meanwhile put the remaining tomato into a blender with the sugar, glucose, salt and lime juice and puree until smooth. Reserve this mixture. Put the tomato juice into a pot and bring to a simmer.  Pour the hot juice into a blender and turn it on low. Increase the speed until a vortex forms. Sprinkle in the gellan and increase the speed to medium high. Blend the mixture until the gellan is dispersed and hydrated. The mixture will thicken and the blending should take 1 minute. Pour the gellan mixture quickly into a Pyrex dish to set as gellan sets quickly. Allow the mix to set at room temperature and then put in the refrigerator to chill. When the gellan-tomato mixture is cold cut it up into small pieces and put it and the pureed tomato mixture into a blender. Puree the mixture starting on medium and increasing to high until it is smooth. This process can take up to five minutes, be patient. When the mixture is puréed, strain it through a fine mess strainer. Let reset several hours then freeze in an ice cream maker.

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