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Transparent ham & cheese sandwich

A translucent, crispy bun with a burrata cream, raw ham, and truffle.Inspired by the 'cristal bread' of Albert Adria. Recipe for 15 to 20 rolls of about 8 cm.

Ingredients

Truffle oil
600gWater
1Fine salt
20gPotato starch
20gkuzu

100gMilk
240gBurrata
7gagar +

Raw ham
truffle

Preparation

  1. Mix water, kuzu, potato starch, and salt well together with a whisk.
  2. Heat while stirring until transparent.
  3. Now pour this into silicone molds (rectangular, about 8 cm) using a funnel.
  4. Fill the molds three-quarters full due to the soufflé effect.
  5. Place in an oven on half fan setting at 160°C for 60 minutes.
  6. Then set to 120°C and bake for another 60 minutes.
  7. Carefully remove from the mold and brush with some truffle oil.

  1. Heat the milk with the agar+.
  2. Blend the burrata finely in a food processor and mix in the milk mixture.
  3. Let cool and set, then transfer to a piping bag until use.

  1. Pipe the burrata cream onto the cristal bun.
  2. Place some raw ham on top and garnish with fresh truffle shavings.