Tomato ice cream with chocolate
2 servings
30 minutes
Tomato ice cream with chocolate is an amazing combination of sweetness and the light acidity of ripe cherries, harmoniously blended with airy cream and delicate chocolate. This dessert is a true gastronomic experiment rooted in the Russian culinary tradition of seeking new flavor nuances. The combination of tomatoes and chocolate may seem unexpected, but it creates a unique balance of freshness and richness. The delicate texture of the ice cream, complemented by velvety chocolate notes, makes it an ideal conclusion to a meal or an original treat for lovers of unconventional desserts. It surprises and delights, prompting a rethinking of familiar taste preferences.
1
Chop cherry tomatoes (ripe, sweet, undamaged) in a blender. Strain through a sieve.
- Cherry tomatoes: 200 g
2
Wash chicken eggs well with warm water and dry them. Separate the yolks and whites. Whip the whites with half the sugar and 1/2 tsp of lemon juice. Whip the cream, adding a thickener for the cream. If the cream is 33-35%, no thickener is needed.
- Chicken egg: 2 pieces
- Lemon juice: 0.5 teaspoon
- Cream 20%: 150 ml
- Cream thickener Dr.Oetker: 2 teaspoons
3
Beat the yolk with the remaining sugar
- Chicken egg: 2 pieces
4
Add whipped egg whites to the pureed tomatoes and gently fold from bottom to top.
- Cherry tomatoes: 200 g
- Chicken egg: 2 pieces
5
Add the yolks and mix gently.
- Chicken egg: 2 pieces
6
Add the cream. Mix everything carefully from bottom to top. Pour gently into the prepared mold (you can line it with plastic wrap for easy removal) or mix the ingredients in a glass bowl and place it in the freezer.
- Cream 20%: 150 ml
7
Send to the freezer until frozen. Stir periodically (3-4 times) to ensure the ice cream freezes evenly.
8
When the ice cream is frozen and ready, we take it out, serve it in bowls or glasses, and decorate with grated chocolate or chocolate chips on top.
- Chocolate: to taste