Tomato chutney with Cantadou foam

Ingredients for 6 servings:

• 125 g cream cheese (Cantadou) with chives and basil
• 5 cl milk
• 2 ½ dl sweet cream, whipped until stiff
• 6 large tomatoes
• some olive oil
• 150 g shallot(s), finely chopped
• 1 chili pepper(s), finely chopped (without seeds)
• 4 carnations
• 1 dl balsamic vinegar
• 1 shot of red wine
• 100 g sugar, brown
• Salt
• Black pepper, freshly ground
• some chives

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

amuse bouche in a glass

Smooth the cream cheese with the milk and fold in the whipped cream. Finely dice the tomatoes (without cores). Sauté the shallots in olive oil, add the diced tomatoes, chili, cloves, balsamic vinegar, red wine, and sugar. Simmer over medium heat until no liquid remains. Remove the cloves, season to taste, and let cool. Alternate the tomatoes and cream in (small) glasses and refrigerate for about 1 hour. Decorate with chives and serve. Tip 1: Fill the “cream mixture” into a piping bag and decorate the top layer beautifully. Tip 2: You can also use red wine vinegar instead of the balsamic vinegar and red wine; the color will be a bit more “pretty.”