In the French Caribbean islands, we are making vanilla tomato jam. And yes, tomato is a fruit and not a vegetable!
I have always loved the idea to use tomatoes in sweet recipes. I started with jam a few years ago. This is one of my favorite jam here in Toronto. We have so much tomatoes during the summer. But this summer, I wanted to be a little more adventurous and I have decided to develop a dessert with tomatoes that also includes one of my beer jellies.
I think it is time to cook, this is my recipe:
Prep Time: 15 min Cook Time: 30 to 45 min Yield: 4 servings
4 ripe tomatoes, chopped
1 vanilla bean
4 curry leafs (or 1 small bay leaf)
4 pods of green cardamom (opened, seeds removed and ground)
180 grams (7/8 cup) sugar
250 grams (1 cup) plain yoghurt
140 grams (0.6 cup) sweetened condensed milk
80 grams (0.3 cup) cream fraîche
4 teaspoons of Imperial IPA Beer Jelly (or 1 teaspoon of vanilla extract as an alternative)
1 egg, lightly beaten
Preheat the oven to 320°F (160°C).
Cut lengthwise down the vanilla bean into two halves and scrape the pod halves to collect the seeds.
Mix together the tomato, vanilla pod and seeds, curry leafs, cardamom and sugar in a medium saucepan over a medium heat and cook for about 8–10 minutes.
Do not overcook the tomatoes, it is really important to keep intact the crunchiness and the freshness of this fruit.
Remove the tomatoes, and distribute them equitably between 4 X 250 ml glass Masson jars.
Reduce the tomato syrup half or until it forms a syrup. Remove the vanilla bean and curry leafs, and pour the syrup into the jars over the tomatoes.
Warm up the Imperial IPA Beer Jelly using a microwave or using a water bath.
Mix together the yoghurt, condensed milk, cream, beer jelly and egg in a medium bowl.
Pour the yoghurt mixture over the tomato mixture and bake in the oven for 20–35 minutes, or until the pudding is just set. It seems that 25 minutes is enough but it will all depend of your stove.
When the pudding is cooked, it will look smooth like a panna cotta and still a little wobbly. Do not cook it for any longer once it reaches this stage, because overcooking will make it curdle and the water will separate.
Chill in the refrigerator for 1 hour, then serve. The pudding will become firmer and lose its wobbliness when chilled.
You can keep this dessert for at least 48 hours in the fridge. It is a really refreshing sweet delicacy!