Strawberry Tartlet with Vanilla Ice Cream

A cake recipe for all foodies:

Tobacco ice cream: beat eggs, egg yolks and sugar until creamy. Bring milk, whipping cream and vanilla bean to a boil and add to egg mixture, stirring throughout to form. Then return to the saucepan and strain to a rose. Add the tobacco just briefly. Strain the mixture, cool and freeze in the ice cream maker.

Strawberry vinegar topping: Mix strawberries with sugar and steep for 1 hour. Soak gelatin. Whisk strawberries and fold in dissolved gelatin and set aside to cool. Now fold in the whipped cream. Beat egg yolks with balsamic vinegar and sugar in a water bath. Fold in the dissolved gelatine, leave to cool and then fold in the whipped cream. Spread out a plastic or metal ring (7 cm in diameter and 4 cm high) with the slices of Baumkuchen. Fill the ring with the balsamic mousse at the beginning and then with the strawberry mousse and refrigerate.

Balsamic strawberries: Reduce sugar, black balsamic vinegar and red wine to a ¼ cup. Cut strawberries into 6 and marinate with the syrup.

Dressing: Remove the tartlets from the rings and place in the center of the plate.

Spread the balsamic strawberries evenly and finally add a dab of the tobacco ice cream, garnish with basil or thyme sprigs.

from J. Ziegler

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