Tomato Sorbet

50 g/2 oz fructose
300 in1/1/2 pint water
300 ml/1/2 pint tomato juice
juice of 1/2 lemon
1 teaspoon Worcestershire sauce
6 drops of Tabasco
1 teaspoon soy sauce
salt
freshly ground black pepper
2 egg whites
To serve:
6 large ripe tomatoes
fresh coriander leaves
Melba toast

Put the fructose and water in a heavy-based sauce-pan and heat gently until dissolved. Increase the heat and cook rapidly until the temperature registers 110-112 °C/230-234 °F on a sugar thermometer, or a little of the syrup forms a fine, thin thread when falling from a teaspoon on to a dish. Set aside and allow to cool.

Stir in the tomato juice, lemon juice, Worcestershire, Tabasco and soy sauces. Add salt and pepper to taste. Pour into a freezer container and, stirring occasionally, freeze for about 11/2 hours until mushy.

the eggwhites until they form soft peaks and fold into the tomato mixture. Cover, seal and freeze.

To serve, allow the sorbet to defrost for about 45 niinutesat room temperature. Halve the tomatoes with zigzag cuts, and scoop out the flesh and

Fill with scoops of the sorbet and garnish r sprigs of coriander. Serve with Melba toast. wl

MAKES 12