I am very excited. My first dessert is going on the menu tonight at Cafe Juanita. It’s actually something that straddles the line between savory and sweet. We’re offering it as an intermezzo, if you want it after your main course but before dessert, or you can get it in a slightly larger version (but still small) as a dessert itself. The picture is a little fuzzy, unfortunately.
Tomato Sorbetto with Basil
Here is what the dish consists of —
Tomato Sorbetto
Fig Vinegar
Ligurian Olive Oil
Maldon Sea Salt
Basil Seeds
Basil Foam
This looks beautiful and sounds fascinating. I am curious how sweet the tomato sorbetto is. I would imagine the basil elements lend a sweet note and maybe even the fig vinegar? I would go for it as an intermezzo so I could then still have dessert! I hope it is a hit.