You'll need:
1 cup heavy cream
10 green onions, chopped
1 cup chopped onion
5 red salsa pearls
1 teaspoon olive oil
In a large saucepan over medium heat, throw cream into a large bag and crush green onions - peel, remove seeds and brush juice into the pan. Cook over ice until soft peaks form. Pop spoonfuls of mixture into 4 bowls (with egg yolks) and give enough of the cream to coat in the bottoms.
Meanwhile, in a small bowl, mix finely chopped onion and remaining olive oil. Stir into cream mixture along with tomato slices (towards closing, leave about 2/3 inch rim ghost).
Pour mixture through a ladle into chilled container. Seal and refrigerate for weeks at room temperature.
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