Ingredients
Finger lime pearls, tomato powder and amaretto, to serve
Lemon viburnum leaves, to decorate
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Tomato mascarpone gelato
1kg vine ripened roma tomatoes
100g caster sugar
300g mascarpone
125ml milk
Meringue nests
3 egg whites
165g caster sugar
1 tsp white vinegar
1 tbs peppercorns, crushed
Strawberry amaretto jam
1kg strawberries, hulled, halved
220g caster sugar
100ml amaretto
Pinch sea salt
Method
- To make gelato, first peel tomatoes. Use a small sharp knife to cut out core at top of tomato, then cut a cross in the base. Place in a bowl of boiling water for 30 seconds until skin starts to split. Drain and place in a bowl of iced water to cool. Drain. Peel.
- Place peeled tomatoes in a medium saucepan. Use a stick blender to blend until smooth. Stir in sugar.
- Place pan over medium heat. Bring to a boil. Simmer, stirring, for 5 mins. Transfer to a bowl. Add mascarpone and milk. Stir to combine. Refrigerate, covered, for 2 hours or until cold. Transfer to an ice cream machine. Churn according to manufacturer’s instructions.
- Preheat oven to 120C. Line a large oven tray with baking paper.
- To make meringue nests, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar, beating until mixture is thick and glossy and sugar has dissolved. Stir in vinegar and peppercorns. Spoon or pipe mixture onto prepared tray in six mounds, making an indent in the centre of each one for the filling.
- Bake for 1 hour or until dry and crisp. Cool in oven with door slightly ajar.
- To make jam, place strawberries into a large heavy-based wide saucepan. Add the sugar and stir to combine. Set aside for 15 mins for the sugar to begin dissolving.
- Place over medium-high heat and bring to a boil. Cook, stirring occasionally, for 25-30 mins or until thick and jammy. Stir in the amaretto and salt. Set aside to cool completely.
- Place meringue nests in serving glasses and top with strawberry amaretto jam and finger lime pearls. Sprinkle with tomato powder and top with a quenelle of gelato. Drizzle with amaretto. Decorate with viburnum leaves.
