Happy strawberry gourmand

With yoghurt ganache and bread ice cream.

Happy strawberry gourmand Chef


For 10 servings

Strawberry ketchup

1 l wild strawberry purée

40 g absinthe vinegar

20 g black pepper

15 g agar-agar

175 g sugar

Candied tomatoes

625 g sugar

500 g water

2 vanilla pods

500 g tomatoes

Yogurt ganache

140 g white chocolate

20 g yoghurt powder

160 g Debic Cream 35% (1)

350 g Debic Cream 35% (2)


100 g seeds

100 g flour

4 g salt

5 g baking powder

20 g bran

50 g olive oil

70 g water

Bread ice cream

1 l milk

1,75 l Debic Cream 35%

150 g sugar

8 g stabilizer

2 vanilla pods

500 g toasted bread

400 g egg yolk

200 g sugar


Strawberry ketchup

Heat fruit purée, absinthe, pepper and agar agar, mix with sugar

Bring to the boil and place in a vat.

Store in the refrigerator for one night.

Blend the ketchup with a Thermomix and transfer to a piping bag.

Candied tomatoes

Make syrup with the sugar, water and vanilla pods.

Remove the skin from the tomatoes, cut into strips and leave to soak in the syrup.

Yogurt ganache

Place the chocolate in a bowl with the yoghurt powder.

Heat the Cream (1) and pour over the chocolate.

Leave to stand for 3-4 minutes and stir.

Once the mixture has cooled, fold in the remaining Cream (2).

Place in the fridge overnight.


Place all ingredients in the bowl and mix.

Spread onto a silicone baking mat and bake at 180°C for 15 minutes.

Bread ice cream

Heat the milk, Cream, sugar, stabilizer and vanilla together

Once it is boiling, add the toast and leave to infuse while hot.

Pour over yolk and sugar mixture.

Cook at 85°C.

Turbinate in an ice-cream maker and, once the ice cream is obtained, set aside in the freezer.


Place candied tomatoes and dots of yoghurt ganache on a plate, drizzle with strawberry ketchup.

Place a cracker's knife on top.

Place the toasted bread ice cream in a small container and serve alongside.