Happy strawberry gourmand

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.

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.

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.

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.