Sweet Tomato with Basil Ice Cream
Baking and Desserts | European cuisine
⏳ Time
6 hours + 1 day
🥕 Ingredients
32
🍽️ Servings
5
Description
This recipe was shared with us by Chef Emily Johnson.
Ingredients
- Gelatin - 0.7 oz
- 33% Cream - 18 fl oz
- White Chocolate - 5.6 oz
- Fresh basil leaves - 4.2 oz
- Sugar - 32.5 oz
- Water - 6 fl oz
- Freshly squeezed orange juice - 8 fl oz
- Orange zest - 1 piece
- Citrus Zest Mix - 1 piece
- Pistachios - 1.8 oz
- Chopped almonds - 1.8 oz
- Dried cranberries with sugar - 1.8 oz
- Vanilla Pod - 1 piece
- Clove - 1 piece
- Star anise - 1 piece
- Pear - 1 piece
- Apple - 1 piece
- Pineapple - 7.1 oz
- Mint - 0.1 oz
- Glucose Powder - 4.4 oz
- Condensed Milk - 3.5 oz
- Cocoa Powder - 1.1 oz
- Butter - 3.5 oz
- Wheat Flour - 3 oz
- Almond - 3.5 oz
- Cocoa Powder - 0.5 oz
- Milk - 1 qt
- Dry Malted Milk Powder - 2.1 oz
- Trimoline - 1.4 oz
- Whole egg - 7.1 oz
- Glucose Powder - 2.1 oz
- Sorbet Stabilizer - 0.3 oz
Step by Step guide
Step 1
First, prepare the ganache with basil. In a saucepan, pour 100 ml of cream, add 100 g of basil, and place it over low heat.
Step 2
Heat without bringing to a boil, and add 5 g of gelatin. Mix well.
Step 3
Chop the chocolate into the cream and blend with an immersion blender. Add 275 ml of cream and blend again. It's important that not too much air gets into the ganache.
Step 4
Let it steep for 12 hours. The ganache is ready.
Step 5
Next, prepare the nut and fruit filling. In a saucepan, mix 670 g of sugar and 100 ml of water.
Step 6
Heat to 248°F, add the lemon and orange zest, pistachios, almonds, dried cranberries, vanilla, clove, star anise, diced pear and apple, pineapple, and mint.
Step 7
Cook for 3 minutes, stirring constantly. Strain the syrup through a sieve and add the fresh orange juice. Reduce until thick.
Step 8
Let it cool and pour into silicone ice cube molds. Ideally, they should be round. Place in the freezer. The filling is ready.
Step 9
Now prepare the glaze — a mirror glaze for the tomato. Soak 15 g of gelatin. While it is soaking, combine glucose syrup, 125 g of sugar, and 80 ml of water in a saucepan. Bring to a boil and remove from heat.
Step 10
In a tall glass, chop 70 g of white chocolate, pour in 100 ml of condensed milk, add cocoa butter and the soaked gelatin. Pour this mixture with the hot syrup and blend, ensuring no air gets into the glaze; otherwise, it will not set evenly on the tomato.
Step 11
Prepare the chocolate crumble. In a large bowl, combine butter, wheat flour, almond flour, cocoa powder, and 100 g of sugar. You can mix it by hand or use a blender with a paddle attachment. Refrigerate for 3–4 hours.
Step 12
Grate on a coarse grater and bake at 356°F in the oven for 10 minutes. The crumble is ready.
Step 13
Next, make the basil ice cream. In a saucepan, mix 1 liter of milk with dry milk, glucose, and trimoline. Heat without bringing to a boil.
Step 14
Whisk the yolks with 25 g of sugar and the stabilizer. Add to the milk and heat to 183°F. Remove from heat.
Step 15
Lightly blanch a few basil leaves in a pan and add them to the egg-milk mixture.
Step 16
Remove from heat, pour in 150 ml of cream. Blend and cool.
Step 17
Let it steep for a day, then strain through a sieve and freeze. The ice cream is ready.
Step 18
Take a ball of the nut filling from the freezer. Dip it in the basil ganache. Place the ball on plastic wrap and pour more ganache over it. Twist the wrap to shape it like a tomato ball, pour with glaze, and place it in the refrigerator to set for 40 minutes.
Step 19
Remove the dessert from the refrigerator and attach a stem to the tomato.
Step 20
On a plate, sprinkle the crumble, place the tomato on top, and add a scoop of ice cream beside it.
Step 21
Serve.
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