Heritage tomato terrine, feta, tomato sorbet.

Scott Okeefe

Scott Okeefe

2nd March 2020

Heritage tomato terrine, feta, tomato sorbet.

780 min

Serves 1.

Ingredients

terrine

  • 1x box heritage tomatoes skinned & deseeded.
  • Keep the seeds and blitz in the blender to be hung in a muslin cloth overnight.

tomato sorbet

  • 1x litre tomato juice 1/2 medium chilli 1 x shallot 2x tsp glucose 650ml stock syrup

Method

terrine

Place tomatoes on a clothed tray flat, one by one next to each other. Place another cloth over the top then another tray. Weight the tray down overnight in the fridge to remove moisture.
Following day take tomato seed juice and lightly set with agar agar. Before refrigerating, toss the tomato’s through the juice and season to taste. Layer them in the terrine mold and leave to set in the fridge- slice when ready to serve.

feta

Break down feta in a blender and blend on medium while slowly adding milk. Use as much milk until the preferred consistency. Season with salt & pepper, squeeze of lemon juice. Place in piping bag for service.

tomato sorbet

Sweat off shallot, & chilli add glucose & stock syrup bringing to the boil then blitz and pass through a fine sieve. Add tomato juice then churn in an ice cream machine until desired consistency. Freeze for up to 2 weeks.