Step 1
Step 1
Place the cherry tomatoes in a pan after you have washed them. Season with salt and pepper, add sugar, extra virgin olive oil and fresh thyme and bake in the oven at 120°C for about 60 minutes. This process should be done in advance. For the finish: Cardamom sprouts.
Step 2
Step 2
You take a pan, add about three tablespoons of oil, the chopped garlic, the cod, one sprig of parsley after washing it and without cutting it, the milk and the cream. Then boil for about 15 minutes on very low heat. Add pepper to taste.
Step 3
Step 3
Drain and beat the cod in a blender and slowly add the rest of the oil. We recommend adding a bit of the liquid that the cod was boiled in only at the end to make sure the cod mixture is the perfect creaminess, not too runny, but still handy for the piping bag.
Step 4
Step 4
Boil the Cuori in salted water, according to the instructions on the package.
Step 5
Step 5
Meanwhile, in a bowl, place the ingredients for the zabayonet and whisk vigorously in a bain-marie, keeping the temperature at around 65°C. If the mixture starts to thicken too quickly, remove the pot from the heat and continue whisking.
Step 6
Step 6
After draining the Cuori, fill them with the creamed cod mixture using the piping bag and keep warm.
Step 7
Step 7
Place the Cuori on the plate and, only then, put the Zabayone with the help of a spoon or, even better, with a siphon. For those with a siphon: put the Zampaglione in with about 1/3 lukewarm water.
Step 8
Step 8
Finish with cardamom sprouts, tomato confit and freshly ground black pepper.
