Tomato ice cream with olive oil, lemon and pastries
Tips
Ingredients
- 750 g ripe tomatoes
- 50 g brown sugar
- Salt
- 1/2 vanilla bean
- 4 lemon verbena leaves
- 50 g agave syrup
- 4 tbsp mild olive oil
- 5 g basil leaves
- 1 egg white (size M)
- 50 g wheat flour
- 50 ml whipped cream
- 30 g icing sugar
- green food coloring (paste)
- 1 baking mat or baking paper
- thin cardboard for the template
Method · 2 h 21 min
- Preheat the oven to 120 °C top/bottom heat or 100 °C fan-assisted heat.
- Wash the tomatoes, halve them, and remove the stems. Place the halves cut-side up on a baking sheet lined with parchment paper, sprinkle with sugar and a pinch of salt. Place the vanilla bean on top of the tomatoes and bake in a preheated oven for about 45 minutes. Let cool.
- Rinse the lemon verbena, pat dry and chop finely.
- Blend the tomatoes with their juices from the baking sheet, agave syrup, vanilla bean, verbena, and olive oil in a blender until smooth. Freeze the mixture in an ice cream maker. Then transfer it to the freezer.
- For the crispy rolls, rinse the basil leaves, pat dry, and finely chop. Place them in a tall bowl with the remaining ingredients and briefly blend. Let the dough rest, covered, for 30 minutes. Preheat the oven to 180°C (350°F) for conventional baking or 160°C (325°F) for fan-forced baking.
- Cut a tomato leaf-shaped template from thin cardboard. Line a baking sheet with a baking mat or parchment paper. Spread a small amount of batter into the template for each leaf-shaped pastry. Bake for about 6 minutes. While still warm, peel the leaves off the baking sheet and gently curl them outwards.
- Remove the ice cream from the freezer 10 minutes before serving. Form ice cream balls and garnish with the green leaves.
Lemon thyme can also be used instead of lemon verbena.
Wine recommendation from Alexandra Himmel, head sommelier at the Lafleur restaurant in Frankfurt.
BI Lemongrass, Ama Brewery, Baskenland, amabrewery.com, 0,75 l, € 24,50.
A Pet-Nat tea (bubbles naturally carbonated) with a low alcohol content, made from wild lemongrass from Sri Lanka and Azola spring water from the Basque Country. It's one of the most exciting food pairing teas currently available. With its delicate bubbles and flavor notes of white blossoms, aromatic herbs, and ginger, it adds a whole new dimension of taste to tomato ice cream.