For the Basil Sorbet:
Bring the spring water to a boil over high heat. Blanch the basil leaves for 30 seconds. Remove basil from boiled water, carefully reserving all the blanching liquid, place in an ice water bath and drain the basil leaves. Set aside. Stir the granulated sugar into the blanching water until dissolved.
After the sugar has dissolved, transfer the blanching liquid to a deep container, or canister, that can be partly submerged in a deep bowl of cold water with ample ice to bring the temperature of the boiling water down sharply and quickly. Shock the water until it reaches 90 degrees F. Add gelatin. Stir to dissolve. Continue to shock until chilled (about 70 degrees F).
When basil is cold, transfer to blender and puree until smooth, adding enough cold infused liquid (leftover from the ice water bath) to facilitate blending into a smooth puree. Strain through a fine strainer so that some flecks of basil are visible in finished product. Combine basil puree and cooled basil-infused water in an ice cream maker. Process sorbet according to manufacturer's directions. Maintain under refrigeration between filling ice cream cones.
For the Tomato Fondue:
Heat oil in a medium saucepan over medium-high heat. Saute the shallots and garlic until they are translucent. Add the sprig of thyme. Add the tomatoes and cook on a low flame until almost all of the liquid has evaporated. Season with salt and pepper.
Remove the thyme sprig and while the mixture is still warm, puree with the butter with either a blender to an immersion blender. Refrigerate.
For the Cones:
Preheat oven to 375 degrees F. Prepare several baking sheets by lining with silpat (silicon nonstick mats) or parchment paper.
Combine all the ingredients together, adding enough flour to create a uniform, thick and sticky dough. Chill for half an hour. (Dough keeps well if frozen. Pack in airtight container and defrost before using.)
Either place in a pastry bag and pipe with a plain tip 1-inch drops, or use a melon baller to make small balls of approximately 3/4 teaspoon each, or shape by hand and smooth by rolling between the palms of your hands. (Keep dough cold while filling baking sheets.) Place them at least 2 to 3 inches apart, onto prepared baking sheets. Cones will spread considerably during baking.
Bake the cones for 4 to 5 minutes in preheated oven until beginning to caramelize. Rotate the sheets front to back and top to bottom halfway through baking. Watch carefully as the cones spread thin and will continue to brown after removal from oven.
Remove from sheets with a metal spatula while still warm. Roll around the base of a cone shaped small paper cup when still warm.
To serve: Fill the cones almost to the top with the room temperature tomato fondue, these can sit like this for about 15 minutes. Scoop the basil sorbet onto the top cone of the cone with a small scoop or melon baller. Serve immediately.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.