For 4 Servings

100g Parmesan, freshly finely grated
1 egg white

Fat or oil for frying

12 tomatoes

best olive oil
Basil for decoration, fleur de sel and pepper for the coulis

Skin and core the tomatoes and cut them into fine cubes. Season with a little salt and sugar and leave to drain. Pat them dry. Then mix them with the best olive oil you have and fill them into dessert rings that you have already placed on cold dessert plates. Press down a little and chill the plates. This point is important. This is because chilling makes the olive oil firm(er) and keeps the tomatoes in the mould.

Finely grate the Parmesan and beat the eggs. Mix and shape into balls. Deep-fry the balls in oil heated to 170 degrees, turning until they are golden brown and degrease on kitchen paper, deep-fry again briefly so that they do not collapse. Keep them warm briefly (in the oven) until you have removed the decorative rings from the plates and serve with the tomato coulis. Add a few basil leaves.