Candied tomato carpaccio and its yellow pepper and strawberry sorbet

Savoury recipe
Peter Coucquyt

Peter Coucquyt

Culinary Director at Foodpairing ®, partner of Sense for taste
  1. Sorbet


    • Sugar - 100 g
    • Glucose - 30 g
    • Yellow pepper (purée) - 100g

    Mix the yellow pepper puree with the sugar and the lemon and bring to the boil. Add the strawberry puree and blend. Sieve through a chinois. Leave to cool. Churn to make the sorbet.

  2. Carpaccio


    • Tomato - 8
    • Icing sugar
    • Salt
    • Tarragon - 5 g
    • Olive oil - 100 g

    Peel the tomatoes. Cut into 4 and remove the seeds. Put the quarters on a Silpat sheet. Drizzle on olive oil, sprinkle with icing sugar and salt. Dry out at 90°C for 1h to 1h30.
    Mix the tarragon with the olive oil.
    Form a circle with 3 pieces of candied tomato on flat plates. Drizzle on some tarragon-flavored olive oil. Finish with a quenelle of sorbet.

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