8 large and firm tomatoes
1/4 cup heavy cream
2 tablespoons all-purpose flour
2 tablespoons melted butter
4 egg yolks, beaten
salt and pepper to taste
3/4 cup grated Parmesan cheese
4 egg whites, beaten until stiff
8 large and firm tomatoes
1/4 cup heavy cream
2 tablespoons all-purpose flour
2 tablespoons melted butter
4 egg yolks, beaten
salt and pepper to taste
3/4 cup grated Parmesan cheese
4 egg whites, beaten until stiff
Cut off the top of each tomato
Carefully remove the pulp and turn the tomatoes upside down to drain
Combine the cream and flour in a saucepan and mix well
Add the butter, eggs, salt, and pepper
Cook over low heat, stirring constantly, for 5 minutes
Add the cheese and stir until it melts
Let cool for 15 minutes
Preheat the oven
Add the egg whites to the mixture and stir gently
Fill the tomatoes 3/4 full and place on a baking dish
Bake at 350°F for 25 minutes
Serve immediately
Serves 4-8 people.
