TOMATO CARPACCIO WITH PLUM CHUTNEY

Briefly torch the tomato skin with a culinary torch so that it can be easily peeled off. Then rinse the tomato under cold water to remove any remaining skin.

Slice the tomato very thinly using a slicer or a sharp knife to create a carpaccio. Carefully arrange the slices on a plate and season with a little salt and pepper.

Add the tomato trimmings, balsamic vinegar and sugar to a saucepan and simmer gently over low heat until the mixture reaches a compote-like consistency.

Blend finely until smooth. If necessary, pass through a sieve and refrigerate.

Caramelise the sugar, add the plums and deglaze with the white wine vinegar.

Season with salt and pepper and simmer gently over low heat until the mixture reaches a compote-like consistency. Leave to cool, then transfer to a piping bag for serving.

Mix all the ingredients together, pass the mixture through a funnel and sieve into a 0.5 L Whipper, close the Whipper securely, charge it with one Whipper charger and shake vigorously about eight to ten times. Then refrigerate.

To serve, arrange the tomato carpaccio evenly on a plate, add a few dots of tomato ketchup and plum chutney, then finish with some burrata emulsion from the Whipper.

The tomato carpaccio combines fresh, slightly acidic tomatoes with sweet and fruity plum chutney, savoury tomato ketchup and a creamy, airy burrata emulsion. With just a few carefully selected additions, you can round off the dish even further without overpowering its delicate flavours.

Fresh herbs and aromatic additions
Fresh herbs pair particularly well with tomato and burrata. Basil is a classic choice, while lemon basil, chervil or a few tarragon leaves can also add interesting accents. Use the herbs sparingly so that the fruity notes of the plum chutney and the creamy burrata emulsion remain clearly noticeable.

Crisp components
The carpaccio benefits from an additional contrast in texture. Toasted pine nuts, finely chopped almonds or crispy bread cubes work very well. Thin crostini or toasted sourdough bread are also ideal accompaniments and pair especially well with the burrata emulsion and tomato ketchup.

Fruity and acidic accents
As the dish already contains plums, other fruity components can be incorporated easily. A few fresh figs, raspberries or thinly sliced peach wedges can complement the carpaccio nicely. A few drops of lemon juice or some finely grated lemon zest also add extra freshness and enhance the natural acidity of the tomatoes.

Olive oil and seasonings
A mild, fruity olive oil brings the individual components together and pairs particularly well with tomato and burrata. Just a few drops are enough. Freshly ground black pepper, fleur de sel or a small amount of smoked salt can add further depth to the dish. A little finely grated lemon zest also provides a fresh, aromatic note.

Suitable side dishes
If you serve the tomato carpaccio as a starter, crispy bread, focaccia or thin grissini are excellent accompaniments. If you would like to make the dish a little more substantial, you can add a small leaf salad or some rocket. The slightly bitter notes of rocket pair particularly well with the sweet plum and creamy burrata.

Suitable drinks
Fresh, light drinks with a delicate acidity are particularly suitable as an accompaniment. A dry white wine, rosé or a light sparkling wine can pair well with the tomato and burrata. For an alcohol-free option, try sparkling water with lemon, a light herbal iced tea or a lightly sweetened fruit spritzer.