Ingredients
For the foam
- 2 dl rhubarb coulis
- 1 dl strawberry coulis
- 1 teaspoon Bresc Basil puree
- 2 dl tomato juice
- 50 g sugar
- 3 leaves gelatin
For the spekkoek and chocolate cream
- 100 g butter
- 0.6 dl cream
- 0.2 dl fraise du bois coulis
- 200 g plain chocolate
- 1 slab sponge
- 0.1 dl fraise du bois coulis
- 0.4 dl tomato juice
- 50 g Bresc Strattu di pomodoro
- 0.5 dl rhubarb coulis
- 0.5 dl strawberry coulis
For the vanilla ice-cream (8 portions)
- 0.75 dl manufacturing cream
- 0.25 dl full-fat milk
- 250 g sugar
- 125 g egg yolk
- 2 vanilla pods
- Other ingredients
- raspberries
- lemoncress
- raspberry crackers