Tomato Stuffed with Basil Sorbet on Carpaccio Recipe

Ingredients

• 4 medium-sized tomatoes
• 400g fresh basil leaves
• 2 cups sugar
• 2 cups water
• 2 lemons, juiced
• 1/2 cup vodka
• 250g beef carpaccio

Instructions

1. Remove the tops of the tomatoes and scoop out the insides using a spoon. Place them upside down on a paper towel to drain any excess liquid.
2. In a blender, mix together the basil leaves, sugar, water, lemon juice, and vodka until smooth. Strain the mixture through a fine sieve to remove any excess solids.
3. Pour the mixture into an ice cream maker and churn until it reaches a sorbet consistency. Place in the freezer for at least an hour to set.
4. Fill the tomato cavities with the basil sorbet and freeze for 30 minutes.
5. Serve the beef carpaccio on a plate and place the frozen tomato on top. Garnish with fresh basil leaves.

Verdict: This dish is a perfect summer appetizer that combines the sweetness of tomatoes with the refreshing taste of basil sorbet. The beef carpaccio adds a nice saltiness that complements the sweetness of the dish.

Serving Suggestions: Serve with a chilled glass of white wine and a side salad for a light and elegant meal.