Inspiration

Pan Cristal | Tomato Carpaccio | Basil Spongecake | Burrata Cream | Rice Crispies Tomato

Burrata cream

Ingredients

• 240g Burrata
• 100g milk
• 7g Agar+

Preparation

1. Heat the milk and Agar+ to 80°C.
2. Mix the burrata smoothly in a blender.
3. Mix the burrata with the milk and Agar+ in the desired shape and leave to set.

Basil Spongecake

Ingredients

• 60g almond powder
• 120g Polydextrose
• 40g flour
• 200g water
• 100g basil
• 10g Albumine High Whip

Preparation

1. Mix 200g water with 100g basil.
2. Mix almond powder, polydextrose, flour and Albumin High Whip under the basil water.
3. Fill an espuma bottle with the mixture.
4. Place 3 gas bombs in the bottle.
5. Leave to rest in the refrigerator.
6. Fill cardboard cups halfway.
7. Cook in the microwave for 45-50 seconds at 800W.