A delicate burrata sphere paired with aromatic basil oil and refreshing tomato water snow, combining creamy, herbal, and acidic elements.
1, serving 2-4
Ingredients:
- Burrata Sphere (see sub-recipe)
- Basil Oil (see sub-recipe)
- Tomato Water Snow (see sub-recipe)
Speciality Items:
- Xanthan gum Need it? Click here to start cooking
- Sodium alginate bath Need it? Click here to start cooking
- Calcium lactate bath Need it? Click here to start cooking
- Fine Sieve Need it? Click here to start cooking
- Cheese Cloth Need it? Click here to start cooking
- Microplane Need it? Click here to start cooking
- Food Scale Need it? Click here to start cooking
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🍷Sommelier's Recommendation
Crisp strawberry + herb notes match basil/tomato.
High-end Sauvignon Blanc = precision + minerality.
Steps:
- Spoon a small pool of basil oil on the plate. Place the burrata sphere in the center.
- Grate tomato water snow over and around the sphere right before serving.
- Garnish with micro basil leaves, cracked black pepper, or a drizzle of olive oil. Serve immediately.
Burrata Sphere
Ingredients:
- 7 ounces – Fresh burrata
- 1/4 cup – Heavy cream
- 1/2 teaspoon – Salt
- 500 mL – Sodium alginate bath (1 g sodium alginate per 500 mL water)
- 1 L – Calcium lactate bath (5 g calcium lactate per 1 L water)
Steps:
- Open the burrata and remove the stracciatella filling.
- Blend the stracciatella, cream, salt, and sodium alginate until completely smooth.
- Chill 30 minutes to remove bubbles.
- Using a round spoon or mold, form small portions and drop into the calcium lactate bath for about 2 minutes.
- Rinse gently in cold water to remove any excess calcium.
- Set aside in a little olive oil to prevent sticking.
- Alternative: Skip steps 1-6 and use the burrata as is for a simpler presentation with similar flavor.
Basil Oil
Ingredients:
- 1 large bunch – Fresh basil leaves
- 200 mL – Neutral oil (grapeseed or light olive oil)
- pinch – Salt
Steps:
- Blanch basil leaves in boiling water for 10 seconds, then shock in ice water.
- Squeeze dry, then blend with oil and salt until bright green.
- Strain through a fine mesh sieve or cheesecloth.
- Store refrigerated up to 5 days.
Tomato Water Snow
Ingredients:
- 1 kg – Ripe tomatoes
- to taste – Salt (about 1%)
- pinch – Sugar (optional, if tomatoes are acidic)
- 1/4 teaspoon – Xanthan gum (for thickening/emulsifying)
Steps:
- Blend tomatoes with salt and sugar.
- Line a bowl with cheesecloth, pour the purée in, and let it drip overnight in the fridge to collect tomato water.
- Mix tomato water with Xanthan gum and freeze tomato water solid.
More Info
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