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Homegrown or seasonal tomatoes with creamed Mozzarella, Burrata & olive oil

  • Author: Tannerhof Chef Nico Sator
  • Yield: 4 to 5 servings 1x




  • 8 large seasonal tomatoes (variation of different types makes it colourful)
  • olive oil
  • salt
  • ground black pepper
  • sugar
  • white balsam vinegar
  • Garlic to taste

Creamed Mozzarella:

  • 50 g Mozzarella
  • 50 g egg (yolk and egg white combined)
  • 50 g yoghurt
  • 5 leaves of gelatin
  • salt
  • pepper
  • 250 ml fresh cream


  • 200 g (pulled into pieces)
  • salt
  • pepper
  • olive oil
  • fresh basil leaves


  1. For the creamed Mozzarella combine the egg with salt and whisk over bain marie, leave to cool in the fridge.
  2. Dissolve the Mozzarella in 50ml fresh cream, add the soaked gelatin and leave at room temperature. Beat the rest of fresh cream and combine with the dissolved mozzarella and cold egg mixture.
  3. Season with salt, pepper, garlic and sugar. Chill for min. 3 hours.
  4. Cut tomatoes according to size, marinate with olive oil, salt, ground pepper, and white balsam vinegar.
  5. Also marinate the pulled burrata.
  6. Paste creamed mozzarella onto decorative plates, arrange tomatoes and burrata, decorate with fresh basil leaves, finish with a thread of olive oil.
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