Do pannacotta with tomato confit, carrot and white chocolate fondants and pear tatin with gorgonzola ice-cream sound strange to you? While I don’t tend to push the boundaries too far with food combinations, there are certain savoury ingredients I occasionally like to give a sweet makeover. We’re accustomed to using fruit, berries, honey, sugar and even chocolate in starter or main dishes. This week’s recipes will show you that it can work the other way, too.

PANNACOTTA WITH TOMATO CONFIT

SERVES 4

Tomatoes are technically a fruit and if allowed to ripen fully, contain a wonderful natural sweetness that is intensified by the sugar syrup below. The sweetened tomato flesh is then dried out slightly, almost to create a candied version of tomato petals that works a treat with the pannacotta.

600ml double cream

150ml milk

150g caster sugar

1 vanilla pod, split

2 gelatine leaves

2 tbsp vodka or white rum

Groundnut oil, for greasing

Balsamic glaze, to serve

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