Caprese 2.0

Name: Caprese 2.0
Ingredients: 400 g Gazpacho; 40 g sorbitol; 12 g Olive oil; Pepper; Salt; charred tomato; burrata; Olive oil; Piccolini buffalo mozzarella; Basil cress; balsamic caviar; Zeeuwsche Zoute black garlic

Caprese with recognizable flavors, but just a little different with gazpacho ice cream, balsamic pearls, charred tomato, burrata cream, mozzarella, and basil cress.

With Gazpacho ice cream from the Ninja or Rowzer.

Ingredients

400gGazpacho

40gsorbitol

12gOlive oil

Pepper

Salt

charred tomato

burrata

Olive oil

Piccolini buffalo mozzarella

Basil cress

balsamic caviar

Zeeuwsche Zoute black garlic

Preparation

Mix the gazpacho, sorbitol, and olive oil well together and then freeze the mixture for 24 hours.
Churn the ice cream with the Ninja on sorbet mode and re-spin once.
Cut a 1 cm thick slice from the tomato and halve it.
Then torch it with a brûlée torch and drizzle with olive oil and pepper/salt.
Whip the burrata with a dash of olive oil and pepper/salt and put it in a piping bag.

Place the tomato in the center of the plate.
Put a quenelle of the ice cream on the tomato.
Garnish with the buffalo pearl, dots of burrata cream, cress, and balsamic pearls, and drizzle with some olive oil.