Souffled Curd Cheese Gratin with Raspberry Zucchini Salad and Green Tomato Ice Cream

30 min (without cooling time), elaborate For the gratin mixture:

Mix yolks, flour, curd, rum and juice of one lemon until smooth. Stir in sugar, fold snow into the mixture. Grease four ovenproof dishes with butter and pour the gratin mixture into them. Place 7 raspberries on each and gratinate for about 8 minutes in the oven at 230 °C top heat.

For the ice cream:

Grind the green tomatoes and the sugar. Pass through a fine sieve, season with lime juice and sugar, freeze in a sorbet machine.

For the garnish:

In three saucepans, bubble a smidge of lime sugar. Add tomatoes, zucchini, and bean sprouts separately, bubble and steep a tiny bit. Then leave to cool.

For the raspberry sauce:

Crush raspberries, strain and season with sugar and lime juice.

Serving:

Arrange vegetables in a circle and drizzle raspberry sauce over vegetables. Add remaining raspberries, sprinkle with powdered sugar. Top with a dollop of tomato ice cream.

Tip: Zucchini is a type of squash, so it’s low in calories, high in vitamins and easy to digest – just the thing for a light meal!

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