Pan Cristal with tomato carpaccio and burrata cream
Pan Cristal | Carpaccio of Coeur de Boeuf | Spongecake of Basil | Cream of burrata | Rice Crispies Tomato
Cream of burrata
Ingredients
- 240g burrata
- 100g milk
- 7g Agar+
Preparation
- Heat the milk and Agar+ up to 80°C.
- Mix the burrata smooth in a blender.
- Mix the burrata with the milk and Agar+ into the desired shape and leave to set.
Spongecake of basil
Ingredients
- 80g Natural Paste Roasted Almond - Migino
- 120g Polydextrose
- 40g flour
- 270g water
- 40g Albumine High Whip
- 100g basil
- 3g Emulbinder
- 1g salt
Preparation
- Mix water with Albumine High Whip.
- Mix Polydextrose with the flour and Emulbinder.
- Mix Natural Paste Roasted Almond with basil and salt.
- Mix everything together.
- Fill an espuma bottle with the mixture.
- Place 3 gas bombs in the bottle.
- Let rest in the refrigerator.
- Fill cardboard cups by half.
- Cook in the microwave for 45-50 seconds at 800W.
Pan Cristal with tomato carpaccio and burrata cream
Pan Cristal | Carpaccio of Coeur de Boeuf | Spongecake of Basil | Cream of burrata | Rice Crispies Tomato
Cream of burrata
Ingredients
- 240g burrata
- 100g milk
- 7g Agar+
Preparation
- Heat the milk and Agar+ up to 80°C.
- Mix the burrata smooth in a blender.
- Mix the burrata with the milk and Agar+ into the desired shape and leave to set.
Spongecake of basil
Ingredients
- 80g Natural Paste Roasted Almond - Migino
- 120g Polydextrose
- 40g flour
- 270g water
- 40g Albumine High Whip
- 100g basil
- 3g Emulbinder
- 1g salt
Preparation
- Mix water with Albumine High Whip.
- Mix Polydextrose with the flour and Emulbinder.
- Mix Natural Paste Roasted Almond with basil and salt.
- Mix everything together.
- Fill an espuma bottle with the mixture.
- Place 3 gas bombs in the bottle.
- Let rest in the refrigerator.
- Fill cardboard cups by half.
- Cook in the microwave for 45-50 seconds at 800W.
