Bresc BV

Strawberry ice-cream with tomato carpaccio

Strawberry ice-cream with tomato carpaccio

Used bresc products

Ingredients

4
  • 12 25-g scoops strawberry ice-cream
  • 3 egg yolks                 
  • 200 ml aceto balsamico
  • 100 ml white beer                   
  • 200 g tomatoes (in a range of colours)
  • 100 g soft brown sugar
  • 40 g sugar
  • 10 g Bresc black garlic puree
  • basil cress                 

Preparation method

Finely slice the various kinds of tomato and place them on a low dish. Reduce the balsamico with the sugar and black garlic to a runny syrup. Place the egg yolks, sugar and white beer in a pan and whisk to make a sabayon. Per person, divide 3 small scoops of ice-cream over the tomato carpaccio. Make a whimsical arrangement of scoops of the sabayon and garnish it with the balsamic syrup and basil cress.