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Spicy tomato of avocado and burrata

Tomato made from tomato juice, burrata and avocado. Served with a sauce of buttermilk and basil and a mayonnaise based on egg white, yogurt and basil.

Salud makes avocado products with the best Hass avocados in the world, sourced from Michoacán in Mexico.

Ingredients

1lTomato juice
9gKappa
Salt

200gBurrata
200gavocado pulp
Lime zest
Salt
Aleppo pepper
1units.itemstomato mold

120gBasil
1lSunflower oil

58gEgg white
58gYogurt
190gbasil oil
Salt

Preparation

  1. Add the Kappa cold to the mixture.
  2. Heat the tomato juice and season with salt (mix well in between).
  3. Mix everything well with the hand blender.
  4. Reheat the mixture before gelling the tomatoes from the freezer.
  • Tips: Use a gram scale (62120087). If you have a very soft filling, dip twice

  1. Blend the burrata with the avocado pulp in the food processor until smooth.
  2. Add the zest of lime.
  3. Pour the mixture into the tomato mold and freeze (cover well).
  4. Dip the tomatoes in the lukewarm tomato jelly before serving.
  • Tip: Remove the air from the filling by placing the mold on a baking tray and tapping it on the workbench.

  1. Blanch the basil for about 10 seconds and place in ice water.
  2. Blend the basil at about 70°C in the thermoblender for 4 minutes.
  3. Pour the mixture onto a straining cloth or coffee filter and let sit overnight in the fridge.

  1. Put the egg white and yogurt in a measuring cup.
  2. Add the oil and blend until yogurt thickness.
  3. Season with salt.

  1. Remove the tomatoes from the freezer and unmold.
  2. Insert a satay skewer into the tomato.
  3. Heat the tomato juice with kappa, blend well, and dip the tomato once in the gel.
  4. Make a circle on the plate with the basil mayonnaise.
  5. Place the tomato in the center and pipe the basil around it.