Ring of Burrata | Basil Spongecake | Basil Oil | Cherry Tomatoes with Rice Crispies Tomato

Ring of burrata

Ingredients

• 240g burrata 
• 100g milk
• 7g Agar+

Preparation

1. Heat the milk and Agar+ to 80°C.
2. Blend the burrata until smooth in a blender.
   
3. Mix the burrata with the milk and Agar+ into the desired shape and leave to set in the fridge for at least 1 hour.
   

Basil spongecake

Ingredients

• 80g Natural Paste Almond 
• 120g Polydextrose 
• 40g Flour
• 270g Water 
• 40g Albumine High Whip 
• 100g Fresh basil
• 3g Emulbinder 
• 1g Salt

Preparation

1. Mix water with Albumine High Whip. 
2. Mix Polydextrose with the flour and Emulbinder. 
3. Mix Natural Paste Almond with green herbs and salt.
4. Mix everything together.
5. Fill an espuma bottle with the mixture.
   
6. Place 3 gas bombs in the bottle.
   
7. Leave to rest in the refrigerator. 
8. Fill cardboard cups by half.
   
9. Cook in the microwave for 45-50 seconds at 800W.
   

Cherry tomatoes

Ingredients

• Cherry tomatoes
  
• Olive oil
• Rice Crispies Tomato

Preparation

1. Cut a cross in the tomatoes.
2. Dip in boiling water until the skin comes off.
   
3. Place in ice water.
   
4. Dip the tomatoes in olive oil and then in Rice Crispies Tomato.