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

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

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