Pani Puri, burrata foam & taggiasche olive

1. Fry the Pani Puri and spoon oil over the Pani Puri so that it puffs up.
2. Sprinkle some tomato powder over the Pani Puri using a fine sieve (tea strainer).
3. Store the Pani Puri on silica gel.
4. After storing overnight, carefully break open the Pani Puri.

1. Soak the gelatin in cold water.
2. Heat the whole milk and cream with the zest of the lemon and let it infuse briefly (note: do not boil).
3. Pour the heated mixture through a sieve and then blend the burrata with the cream and milk mixture.
4. Heat the remaining cream (37 grams) with gelatin and mix with the burrata mixture.
5. Season with salt and pepper.
6. Strain the mixture and transfer to the siphon with 1 cartridge.

1. Blanch the basil and lemon balm.
2. Put the herbs with the oil in the thermoblender.
3. Blend for about 15 minutes at 60°C in the thermoblender.
4. Add the drained liquid and store the oil overnight in the refrigerator.
5. Pour the oil through a coffee filter.
6. Mix the egg white and yogurt with a hand blender and add the strained herb oil.
7. Season with fine sea salt.

1. Place the olives in the dehydrator and dry at 80°C for about 12 hours.
2. Grind the olives finely in a coffee grinder.
3. Spread out the crumble with a palette knife and dry again for about 12 hours.

1. Dry the pancetta for about 10 hours at 80°C.

Tip: If you want to do this faster, you can dry it in the oven between two baking mats at about 180°C.

1. Carefully fill the half pani puri with the burrata foam.
2. Insert the dried pancetta and add the preparations of taggiasca olive.
3. Grate black lime over the snack and top with beautiful cresses.