Sweet tomato with basil ice cream
5 servings
360 minutes
Chef Arina Zhuravleva shared the recipe with us.
1
First, prepare ganache with basil. Pour 100 ml of cream into a saucepan, add 100 grams of basil, and place it on low heat.
- Cream 33%: 525 ml
- Green basil: 120 g
2
Heat without boiling and add 5 grams of gelatin. Mix well.
- Gelatin: 20 g
3
Chop the chocolate into the cream and blend. Add 275 ml of cream and blend again. It's important that not too much air gets into the ganache from the blender.
- White chocolate: 160 g
- Cream 33%: 525 ml
4
Let it sit for 12 hours. Ganache is ready.
5
Next is the nut-fruit filling. In a saucepan, mix 670 grams of sugar and 100 ml of water.
- Sugar: 920 g
- Water: 180 ml
6
Heat to 120 degrees, add lemon and orange zest, pistachios, almonds, dried cranberries, vanilla, cloves, star anise, diced pear and apple, pineapple and mint.
- Orange zest: 1 piece
- Lemon zest: 1 piece
- Pistachios: 50 g
- Almond: 50 g
- Dried cranberries: 50 g
- Vanilla pod: 1 piece
- Carnation: 1 piece
- Anise (star anise): 1 piece
- Pears: 1 piece
- Apple: 1 piece
- Pineapple: 200 g
- Mint: 2 g
7
Boil for 3 minutes, stirring constantly. Strain the syrup through a sieve and add orange juice to it. Reduce to a thick consistency.
- Freshly squeezed orange juice: 250 ml
8
Let it cool and pour into silicone ice molds. It's preferable that they are round. Send to the freezer. The filling is ready.
9
Now you need to prepare the glaze — a mirror icing for the tomato. Soak 15 grams of gelatin. While it infuses, combine glucose syrup, 125 grams of sugar, and 80 ml of water in a saucepan. Bring to a boil and remove from heat.
- Gelatin: 20 g
- Glucose syrup: 125 g
- Sugar: 920 g
- Water: 180 ml
10
Crush 70 grams of white chocolate into a tall glass, pour in 100 ml of condensed milk, add cocoa butter and soaked gelatin. Pour the hot syrup over the mixture and blend without introducing air; otherwise, the glaze will not lay evenly on the tomato.
- White chocolate: 160 g
- Condensed milk: 100 g
- Cocoa butter: 30 g
11
Prepare chocolate crumble. In a large bowl, combine butter, wheat and almond flour, cocoa powder, and 100 grams of sugar. You can mix the mixture by hand or with a blender using the 'paddle' attachment. Refrigerate for 3-4 hours.
12
Grate on a coarse grater and bake at 180 degrees for 10 minutes. The crumble is ready.
13
Next is basil ice cream. Mix 1 liter of milk in a saucepan with dry milk, glucose, and trimoline. Heat without boiling.
- Milk: 1 l
- Dry milk: 60 g
- Trimolin: 40 g
14
Whisk the yolks with 25 grams of sugar and stabilizer. Add to milk and heat to 84 degrees. Remove from heat.
- Egg yolk: 200 g
- Sugar: 920 g
- Stabilizer for sorbet: 8 g
15
Slightly blanch a few basil leaves in a pan and add them to the egg-milk mixture.
- Green basil: 120 g
16
Remove from heat, pour in 150 ml of cream. Blend and cool.
- Cream 33%: 525 ml
17
Let it sit for a day, then strain through a sieve and freeze. The ice cream is ready.
18
Take the nut-filled ball out of the freezer. Dip it in ganache with basil. Place the ball on plastic wrap and pour more ganache over it. Twist the wrap to shape it like a tomato ball, drizzle with glaze, and send it to chill in the fridge for 40 minutes.
19
Take the pastry out of the fridge and attach a tomato stem to it.
20
Put crumble on a plate, place a tomato on top, and next to it a scoop of ice cream.
21
To serve.