Caesar Sorbet
We have some wonderful veal to work with, and I wanted to serve some raw as a tartare. I wanted to pair some traditional flavors with the tartare, and while Caesar dressing is not a usual pairing, anchovies, lemon, and capers are. Sure, capers are not in all Caesar dressings either, but they are in mine, so the stretch is not too far. We began the sorbet base with skim milk infused with crushed red peppers, anchovies, garlic powder, and salted capers. To the infused milk, we added cream cheese and grated sheep milk cheese. (Yes, another step outside the boundaries of tradition.) A couple of dashes of Crystal hot sauce rounded out the flavors, and all I had to do was wait for the base to freeze.
This morning, the ice cream was ready for the Paco Jet (our ice cream maker), and the dish was ready for assembly. We diced the veal and seasoned it with Armando Manni’s olive oil, young marjoram, and fleur de sel. We added some roasted Meyer lemon puree to the plate for acidity and some caper-mustard chips for texture and tang. The Caesar sorbet crowns the tartare, accented with a couple of marjoram sprigs. The creamy, tangy sorbet accents and rounds out the pristine veal.
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