Strawberry, Tomato & Basil Dessert

22.08.2023

Strawberry, Tomato & Basil Dessert

Ingredients for Strawberry & Tomato Compote

125 g —strawberry puree DiraFrost
125 g — pink tomato
5 g — fresh basil
50 g — sugar
10 g — cornstarch
150 g — fresh strawberries

Ingredients for Strawberry Ganache

75 g —cream 30% Campina
45 g —white chocolate Velvet Callebaut
18 g — gelatin massbloom 240 Best Way Foods
45 g —cocoa butter Barry Callebaut
250 g —strawberry puree DiraFrost
75 g — Mascarpone
10 g — lime juice

Coating Ingredients

Ingredients for presentation

50 g — fresh strawberries
150 g — pink tomato
50 g — balsamic caramel
10 g — fresh basil
5 g — Maldon salt

Strawberry & Tomato Compote:

Combine the fruit/vegetable puree, tomato, sugar, and starch to cook a smooth sauce. Once the sauce has thickened, fold in the freshly diced strawberries.

Strawberry Ganache:

Bring the heavy cream to a light boil and pour it over the chocolate and gelatin; emulsify using an immersion blender. Incorporate the strawberry puree and mix well. Add the melted cocoa butter and stir to combine. Finally, add the Mascarpone and lime juice, then blend until the texture is smooth and homogeneous. Cover with plastic wrap in direct contact with the surface and refrigerate for 6 hours to stabilize.

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