Kumato® Gelatum with honey, cocoa and rosemary aroma - Ferrum Restaurant

Desserts drinks and sauces

Ingredients (4 servings)

  • 4 Kumato® tomatoes
  • 1,5 litres of water
  • 1 kg sugar
  • 100 g egg white
  • 100 g icing sugar
  • 80 g flour
  • 50 g melted chocolate per serving
  • Honey and rosemary ice cream
  • Rosemary


1. Blanch the tomatoes and remove the skin. Set aside.

2. Syrup: mix the water and sugar.

3. Brittle: Mix the egg whites with the icing sugar, chopped rosemary and the flour, previously sifted.

4. Brittle: Stir until a homogeneous mass is formed.

5. Brittle: Bake at 180 ºC for 8 minutes.

6. Prepare the syrup by adding the tomatoes.

7. Cook for 20 minutes.

8. Remove from the syrup and cool.

9. Hollow out the tomato.


Stand out with  original serving ideas

Place the tomato in a small bowl, fill it with the honey-rosemary ice cream, pour the melted chocolate into the bowl and top the ice cream with the brittle.