Ingredients
For
10
servings
1 l wild strawberry purée
40 g absinthe vinegar
20 g black pepper
15 g agar-agar
175 g sugar
625 g sugar
500 g water
2 vanilla pods
500 g tomatoes
100 g seeds
100 g flour
4 g salt
5 g baking powder
20 g bran
50 g olive oil
70 g water
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
Preparation
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.
Assembly
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.
