- 125 ml fresh cream, double or whipping
- 125 g Gorgonzola
- 1 egg yolk
- 1 l iced water
- 125 ml flour
- 125 ml corn flour
- Fresh micro basil sprouts, chopped
- A selection of baby tomatoes (Bella, Rosa, Tiger Stripe)
- Oil, for deep frying
- Baby salad leaves
- Olive oil, for drizzling
Boil cream and blue cheese and keep stirring until thickened.
Mix the egg yolk with the ice water.
Combine flour and corn flour with water mixture until mixed through. It is okay if it has lumps in.
Add fresh baby basil sprouts.
Dip tomatoes into batter and deep fry quickly at 180°C. Drain.
Season and serve drizzled in cream sauce with fresh salad to accompany.
Follow our step-by-step video and learn to make tempura tomatoes.
Buy all the ingredients you need from the Woolworths online store here.
Find out more about the wonderful varieties of tomatoes, from bella to cherry and vine, and how to use them.