An intresting contrast of lavours

People :

8

Preparation time :

45 min

Difficulty:

Media

Description

Esta publicación está disponible en: Spanish

Ingredients
  • 135 gr. Dark chocolate (70% cacao)
  • 35 mI. Whipped cream
  • 25 gr. butter
  • 90 gr. Egg yolk (1, 5 eggs)
  • 6 cherry tomatoes cut in quarter
  • 2 grated ripe tomatoes, without seeds
  • 4 small pansies petals
  • 8 bread loaves, ½ cm. thickness
  • Virgin extra olive oil
  • Cooking salt
Preparation
  1. In a bowl put the chocolate, the whipped cream and the butter and hot it in the microwave to melt them. You must do it in a low temperature to avoid they burn. Put this mixture in a glass and whisk them softly.
  2. Add the eggs yolk and emulsify them until you obtain au uniform cream.
  3. Fill the circulate molds of 3cm. diameter and 3 cm. height with this cream, previously covered with oven paper. Reserve them in the fridge until you must serve them.
  4. Cut the bread loaves and make rectangular shapes of about 9 x 3 cm.

 FINISHING AND PRESENTATION

  1. Put the molds with the chocolate cream in the 190ºC pre-heated oven for 5 minutes.
  2. Spread tomato on the bread. Season it with oil and a pinch of salt.
  3. Remove the molds and the oven paper and put with care the baked cream on the bread loaves
  4. Serve in dessert dishes and put in each one 3 pansies petals and 3 quarters of tomatoes cherries, with a pinch of cooking salt on the top.

Additional information

People :

8

Preparation time :

45 min

Difficulty:

Media

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