Saturday, November 24, 2007

Sweet Tomato Sabayon

We ordered some new products from Le Sanctuare this week including Stevia powder. Stevia is a natural sweetener that has been used for many years in Asia. The powder is green in color and is 500 to 600 times sweeter than sugar. It does not raise blood sugar levels like sugar does. It is used in a lot in children's products to make them sweet but not give you a sugar rush. I plan to incorporate in a lot of my cooking but sometimes I need that sugar rush. We used it this week in our Sweet Tomato base for our sabayon. We pressured cooked some heirloom tomatoes with Maui onions, thyme and stevia. The recipe is:

3ea egg yolks

1tsp. Marsala wine

3 tbl. Pressure cooked tomato puree

1/4 tsp. Meyer lemon juice

1 tsp. Egg white powder

Sea Salt and Tasmanian pepper to taste

Place ingredients in a bowl and whisk over a double boiler until the mixture becomes frothy and cooked through. Hold in a warm place for service and discard at the end of service. We served this with Agar thickened tomato seeds and Pear, Grape, Kiwi and Strawberry fizi fruit

No comments: