JEFF MCINNIS RECIPES
Heirloom Tomato Salad, Asparagus and Cucumber Ribbons, Goat Cheese Sorbet
Yield: 10 Servings
Ingredients:
Tomato Salad:
6 ea Heirloom Tomatoes (each different type)
8 ea Asparagus Jumbo
1 ea Cucumber European
1/8 oz Micro Basil
pinch Sea Salt
pinch Sumac
Verjus Vinaigrette:
3 T Verjus Vinegar white
8 T Extra Virgin Olive Oil
½ t Salt
1/8 t pepper
Goat Cheese Sorbet:
2 C Greek Yogurt
2 ea Lemon juice of
1 ½ C Honey
½ C Cream
4 oz Goat Cheese
1 t Salt
2 C Liquid nitrogen approximately (or ice cream machine)
For the Tomato Salad:
Slice the tomatoes into bite size pieces any way you like. Cut bottom hard area from jumbo asparagus and discard. Using a thin vegetable peeler or electric slicer peel strips of jumbo asparagus like little ribbons and plunge in cold ice water. If you cut the asparagus thin enough it will curl up after sitting in ice water for a short period of time. Slice the cucumber in the same manner.
For the Vinaigrette:
Mix all ingredients will and splash over tomatoes.
For the Sorbet:
Heat cream over medium heat in small sauce pot with goat cheese until melted, whisk. Place in bowl with remaining ingredients and whisk quickly adding liquid nitrogen until sorbet consistency is reached. Note: Because the sugar content in this recipe is low, as it's more of a savory dish than sweet, I spin with nitrogen daily just before needed because after sitting in a freezer over an extended period of time the sorbet can over freeze and turn very hard due to low sugar content. I like using nitrogen because it gives me the ability to create savory sorbets and ice creams with out needing the high levels of sugar to retard the freezing. If you decide to use an ice cream machine to spin this sorbet, it will need to be used that same day. Also in a machine this sorbet can break if over spun. If using machine spin until just frozen (still like soft serve ice cream)
For Plating:
Remove asparagus from ice water and toss with tomatoes, cucumber, and vinaigrette. While plating these vegetables season the tomatoes with a generous pinch of sea salt and sumac. Place a scoop of the sorbet on the tomato salad. Garnish with Micro herbs.