Chef Pascal Barbot of Astrance
Adapted by StarChefs.com
Chef Pascal Barbot's Tomatoes
and Tomatoes….and Wild Sorrel White Chocolate
Yield: 4 Servings
- 50 grams red current jelly (or other clear red jelly)
- Assortment of heirloom tomatoes (Pineapple, Green Zebra, etc.)
- 4 medium tomatoes
- 20 grams sugar
- Wild sorrel leaves
Sorrel White Chocolate:
- 200 grams white chocolate
- 1 gelatin sheet
- 100 grams wild sorrel leaves
For the Tomatoes:
Melt the red current jelly over medium heat, stirring gently.
Let cool slightly. Slice the heirloom tomatoes and glaze cut sides
with the warm jelly. Set aside for garnish. Slice the 4 remaining
tomatoes and season with sugar. Set aside for 15 minutes to macerate.
Taste and adjust sweetness if necessary. Place a layer of sugared
tomatoes in a circle to create a small round tart. Top with a
layer of wild sorrel leaves and repeat with a second layer, ending
with a layer of tomatoes. Repeat to create a second tomato tart.
For the White Chocolate:
Melt the white chocolate in a double boiler, stirring constantly.
Soften the gelatin in cold water. Place the wild sorrel leaves
in a large bowl. Pour the warm chocolate over the petals. Drain
the softened gelatin sheet and stir it into the chocolate mixture.
Stir well to combine. Pass the chocolate mixture through a chinoise
into a Pacojet bowl. Process the chocolate mixture in the Pacojet.
Cut the tomato tart in half and place a half on the left side
of each of four plates. Place a scoop of the white chocolate mixture
on the right side of each of the four plates.
A lightly-sweet sparkling red like the Coppo Barachetto d'Acqui