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Guacamole in a New Way
Chef Jose Andres of Jaleo – Washington, DC
Adapted by StarChefs
Yield: 8 Servings
Ingredients:
Tomato sorbet:
- 5 ripe tomatoes, chopped
- ¾ cup water
- 6 ounces tomato juice
- 1 teaspoon Tabasco sauce
- Juice of 1 lime
- ¾ cup water
- 1 teaspoon olive oil
- Salt to taste
Onion oil:
- 1 medium onion, diced
- 2 cups extra virgin olive oil
- 2 cups water
Avocado:
- 4 ripe avocados
- Olive oil spray
Garnish:
- Black pepper
- Fresh cilantro leaves
Method:
For tomato sorbet:
In a blender, puree tomatoes, tomato juice, Tabasco sauce, lime juice,
water, olive oil and salt. Strain and freeze in ice cream maker according
to manufacturer’s instructions. Reserve.
For onion oil:
In a small saucepot, add onion, olive oil, and water. Cook over medium
heat until onions become very tender. Strain onion and reserve oil.
For avocado:
Cut avocados in half and remove pits. Using a spoon, carefully scoop out
flesh. Finely slice avocado lengthwise and fan out. Spray with olive oil
to prevent oxidation. Wrap with plastic wrap until service.
To serve:
Lay out sliced avocado in center of serving plate and sprinkle with sea
salt. Place a quenelle of tomato sorbet on top of avocado. Drizzle with
onion oil. Sprinkle black pepper over dish and garnish with fresh cilantro.
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