Pastry chef Christian Huembs with one of his beetroot and white chocolate muffins. Photo: Jan C. Brettschneider/DK Verlag/DPA
Pastry chef Christian Huembs with one of his beetroot and white chocolate muffins. Photo: Jan C. Brettschneider/DK Verlag/DPA

Vegetables in desserts? Tomato ice cream, beetroot muffins, blue potato cake – they work, and you can try making them, too

  • Top-rated dessert chefs have long been trying out unusual vegetable combinations, working with their natural sweetness similar to using berries and fruits
  • For people who are starting to experiment, one chef recommends using vegetables that are already sweet in their raw state, like ripe tomatoes or peas

Pastry chef Christian Huembs with one of his beetroot and white chocolate muffins. Photo: Jan C. Brettschneider/DK Verlag/DPA
Pastry chef Christian Huembs with one of his beetroot and white chocolate muffins. Photo: Jan C. Brettschneider/DK Verlag/DPA
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