Vegetable Tartare with Green Sorbet

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

The sorbet can be made in an ice cream maker or a food processor. Doing it by hand is quite tedious and requires stirring the freezing mixture for three hours, so it's easier to use store-bought sorbet. Alternatively, you can make a fine granita instead of sorbet: mix all the ingredients except the stabilizer and place them in the freezer for about two hours, stirring vigorously with a fork every 15 minutes.

Ingredients

Tarragon - 1.4 oz
Sweet Pepper - 0.7 oz
Celery salt - 0.4 oz
Carrot - 0.7 oz
Fennel - 0.4 oz
Green Apples - 0.4 oz
Cucumbers - 0.4 oz
Tomatoes - 1.2 oz
Olive Oil - 0 fl oz
Cilantro - 0 oz
Flower Salt - 0.1 oz
Spaghetti - 0.7 oz
Balsamic Vinegar - 0 fl oz
Sesame Oil - 0 fl oz
Toasted Sesame - 0.3 oz
Sugar - 6 oz
Lime Juice - 0 fl oz
Water - 23 fl oz
Meyer Lemon Juice - 12 fl oz
Mint - 1.4 oz
Chervil - 1.2 oz
Sorbet Stabilizer - 0.4 oz

Step by Step guide

Step 1

Using a slicer, cut two or three slices from the carrot and arrange them on a plate in a square shape.

Step 2

Dice the remaining carrot and the vegetables, except for the tomatoes, into small cubes. Add a pinch of tarragon, drizzle with olive oil, and add a tablespoon of lemon juice. Cut the tomatoes into medium-sized cubes. Stir in the chopped cilantro and a pinch of fleur de sel. Dress with olive oil and a tablespoon of lemon juice.

Step 3

Make chips from spaghetti: fry the dry pasta in sesame oil, drizzle with lime juice, and sprinkle with sesame seeds.

Step 4

Prepare the sorbet. Blanch the mint, remaining tarragon, and chervil, then add fresh lemon juice and stabilizer. Blend the mixture and then pass it through a sorbet maker.

Step 5

Using a round mold, layer the seasoned vegetables onto the carrot square. Top with a scoop of sorbet, a spaghetti chip, and a sprig of chervil. It is best to serve when the sorbet has slightly melted, allowing it to soak into the vegetables like a dressing.