Tomato Zabaglione | Cook like a Chef

Difficulty:
1/5

Yield:  4 servings

Preparation time is 30 minutes

Ingredients

  • 6 Tiny Pear tomatoes
  • 6 egg yolks
  • ¼ cup of sugar (50 grams)
  • 1 cup blueberries (6 ½ ounces)
  • ¼ cup shaved semi-sweet chocolate (1 ounce)
  • 1 cup 35% cream (250 millilitres)
  • 1 tablespoon sour cherry extract (15 millilitres)

Directions

  1. Beat the egg yolks and the sugar together over a bain marie. Beat them until they begin to froth up. Then slowly add the chocolate shavings. Take the zabaglione off the heat.
  2. In a separate bowl, beat the cream. Chop the tomatoes very finely. Add half the chopped tomatoes, half the berries and half the cream to the zabaglione. Add the cherry extract. Refrigerate the zabaglione-berry-tomato mixture for at least 30 minutes.
  3. To serve: In the bottom of a martini glass or glass ramekin, layer the blueberries, then the zabaglione, then the cream, finally topping it off with more berries and the remainder of the chopped tomatoes. Sprinkle with chocolate shavings.