Tomato, yogurt icecream and spices

Course Dessert
Servings 4 pax


  • 16 pcs Cherry tomatoes
  • Lemon balm cress

Yogurt icecream

  • 250 g Yoghurt
  • 100 g Basterdsuiker white


  • 50 g Boter soft
  • 50 g Basterdsuiker white
  • 50 g Bloem
  • 50 g Almond flour


  • 3 pcs Kaneelstokje
  • 4 pcs Steranijs
  • 10 pcs Cardemon
  • 1 tblsp Korianderzaad
  • 1 tblsp Venkelzaad
  • 4 pcs Jeneverbessen
  • 200 g Suiker
  • 1 pinch Zout
  • 200 ml water


Spices sirop

  • Dissolve the sugar in the water and add all spices. Let stand for 2 hours in a warm place with a lid on the pan and then let cool.

Cherry tomatoes

  • Peel the tomatoes. Marinate them in the spice syrup for at least 2 hours.

yogurt ice-cream

  • Mix the caster sugar with the yogurt and mix in ice.


  • Heat the oven to 170ºC. Mix the caster sugar with the flour and almond powder. Knead in the soft butter until breadcrumb. Sprinkle on baking paper and bake for 15 minutes until golden brown and crispy.


  • Place 4 tomatoes in the middle of a plate. Make a quenelle of the yogurt ice cream with a spoon and place it next to it or on top. Sprinkle some of the crumble over it. Garnish with the lemon balm cress.
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