4 Servings

Ingredients

• HONEY ROASTED TOMATOES
• 6 whole black peppercorns
• 10 medium tomatoes, peeled, seeded and quartered
• ⅔ cup honey
• Leaves of 2 sprigs of rosemary

• SABLE BISCUITS
• 2 ¾ cups unbleached plain flour
• 1 tbsp plus ¼ tsp baking powder
• 1 block plus 1 tbsp unsalted butter, cold, cut into small pieces
• 2 tsp salt
• 1 cup sugar
• ½ cup lightly beaten egg yolks

• YOGHURT ICE CREAM
• 4 ½ cups whole milk
• 1 cup double cream
• ⅔ powdered milk
• ½ cup sugar
• 4 grams stabilizer
• 50 grams glucose
• 3 cups yoghurt

• YOGHURT PARFAIT
• 3 - 4 egg whites, room temperature
• 1 cup sugar
• 1 pinch salt
• 1 ¼ cups icing sugar
• 4 sheets gelatin
• 2 ½ yoghurt
• 2 ½ double cream, whipped

• GARNISH
• Strawberry glaze
• Sliced strawberries
• Mint leaves
• Edible flowers
• Strawberry marshmallows
• Chocolate curls

Steps

• Put some water in a small pot. Bring to a boil. Blanch the tomatoes for 10 seconds, then shock them in ice water, peel and quarter them. Meanwhile, preheat the oven to 194F. Spread the tomato quarters on a baking sheet lined with parchment. Drizzle on the honey. Grind the peppercorns and sprinkle on the tomato with the rosemary. Cook in the preheated oven for 1 hour.
• To make the biscuits, combine the flour and baking powder and spread on a work surface. Scatter butter pieces over the tops. Toss the butter in the flour until coated, then rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Sprinkle salt and sugar over the top. Cut in the butter mixture - the mixture should still be powdery. Form the mixture into a well and pour the egg yolks into the centre. Knead gently until the ingredients are combined. Form the dough into a disc, wrap in cling film and refrigerate until firm, at least 1 hour. When dough is firm, preheat the oven to 338F. Roll out the dough to 2mm thick and cut into 4 equal sided rectangles. Place on a parchment lined sheet and bake for 7 minutes. Set aside to cool.
• To make the ice cream, combine the milk and cream in a pot and bring to the boil. Add the powdered milk, sugar, stabilizer, and glucose and stir. Allow to cool, then stir in yoghurt and strain the resulting mixture. Process in an ice cream machine following the manufacturer's instructions.
• To make the yoghurt parfait, prepare an Italian meringue: place the egg whites in a bowl of a stand mixer. Combine the sugar with ½ cup water in a pot and place over medium heat. Add salt to the egg whites. When the sugar mixture has come to a boil, whip the egg whites into soft peaks. Measure the temperature of the syrup - it should be 226F to 230F. Gradually pour the syrup into the egg whites while beating them. Continue to beat the meringue until it's completely cool and shiny and has increased noticeably in volume. Stiff peaks should form. Gradually sift in the icing sugar. Add the gelatin and allow to cool. Add the yoghurt and the whipped cream and fold to combine.
• To serve, place each plate on the turntable and decorate the plate with the strawberry glaze using a brush. Use a metal food presentation rectangle to set a biscuit in the center. Top with yoghurt parfait. Smooth the parfait and top with one quarter of the roasted tomatoes. Repeat with the remaining plates. Remove rectangles before serving. Garnish with sliced strawberries, mint leaves, flowers, marshmallows and chocolate curls.