Italian cuisine

Advanced

Smoked Caprese with Burrata Gelato

Name: Smoked Caprese with Burrata Gelato
Prep time: 6 hr
Cook time: 20 min
Total time: 6 h 20 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1 Large Tomato vine-ripe; 7 Large Basil leaves; 0.140.17 oz. Soy lecithin; 2 cup Water; 1 Piece Burrata cheese 8 to 10 oz; 8 Fl. Oz. Heavy cream; 4 tbsp. Corn syrup; A pinch of Salt; Honey, as needed; 1 Large Wafer sheet; Garnish as you like with flowers and micro basil; Smoke components (optional):; A couple of mesquite or hickory wood chips; Matches, lighter or ideally a blowtorch; Cocktail smoking cloche; Caviar to garnish

Chef Enrico Alaggia

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

This Smoked Caprese with Burrata Gelato is a real specialty from the south of Italy. An ice cream made of the burrata cheese served with basil and tomato foam and all hickory-smoked, it is a little art of preparation for special occasions.

Recipe

PRE TIME: 6 hr

COOKING TIME: 20 min

TOTAL TIME: 6 hr 20 min

1 SERVING

Ingredients:

1 Large Tomato vine-ripe
7 Large Basil leaves
0.140.17 oz. Soy lecithin
2 cup Water
1 Piece Burrata cheese 8 to 10 oz
8 Fl. Oz. Heavy cream
4 tbsp. Corn syrup
A pinch of Salt
Honey, as needed
1 Large Wafer sheet
Garnish as you like with flowers and micro basil
Smoke components (optional):
A couple of mesquite or hickory wood chips
Matches, lighter or ideally a blowtorch
Cocktail smoking cloche
Caviar to garnish

Directions:

Prepare the ice cream: In a blender put burrata, heavy cream, corn syrup and blend until very smooth. Put the blended burrata in the freezer for at least 6 hours (if possible, stir with a spoon every hour and put back in the freezer).

Prepare basil foam: Mix in bowl basil, 1 cup water, soy lecithin, a pinch of salt, and blend with immersion blender tilting the container and incorporating air in the mixture.

Prepare tomato foam: Same as basil but using tomato in pieces.

Cut the wafer sheet with wet ring mold choosing the perimeter that is right for the glass/bowl you are using.

Put a couple of tablespoons of basil foam at the bottom of your glass/bowls.

With a brush wet along the side perimeter of the wafer circle with honey that will act as a sealant.

Place the wafer in the glass in a flat way just on top of the basil foam. Now pour tomato foam onto the wafer base.

Now place a ball of ice cream in the middle of the tomato foam layer, laying on the wafer.

Garnish with micro basil and flowers.

A light half a handful of wood chips on a metal tray and transfer onto the base of the smoking cloche when the wood still has the flame alive. Once you have the flaming wood and the dish we just prepared, on the base of the smoking cloche, close with the glass dome cloche letting the flame die and smoke take place.

Leave the glass dome cloche for one minute or the time needed to serve the dish and remove it just before eating.