Zabaglione con pomodoro dolce e ciaoccolata
Preparation time is 40 minutes.
Ease of preparation is easy.
Yield: 4-6 servings
Ingredients
- 6 egg yolks
- ¼ cup of sugar
- ¼ cup of Valrona shaved chocolate
- 6 tiny pear tomatoes, finely chopped
- 1 tablespoon sour cherry extract
- Handful of berries, washed and picked over
- 1 cup of 35% cream, whipped
Directions
- Combine egg yolks and sugar over bain marie and whisk until a pale yellow froth is achieved.
- Slowly add chocolate, whisking until incorporated.
- Add ½ the chopped tomatoes to the egg yolk and chocolate froth.
- Add cherry extract to the mixture and add a few whole berries.
- Refrigerate and let stand for 35 minutes.
- To serve, add some whipped cream to the zabaglione to lighten the dish and add some colour.
- Layer the following in a martini or another lovely shaped glass: Fresh tomato on bottom, berries on top of the tomato, zabaglione on top of the berries and whipped cream on top of the zabaglione.