Burrata, Fenugreek & Basil Jus, Tomato Crumble

View fullsize

Tomato Powder

100 G Dehydrated Tomato

4 G Sugar

4 G Salt

60 G Unsalted Butter

60 G All Purpose Flour

Burrata Cheese

Spring Herb Jus

50 G Fenugreek

20 G Basil

100 G Cucumber (peeled and diced)

100 G Simple Syrup

100 Grams ice Water*

Slice tomatoes into quarters, dehydrate at 150°F for 12 hours. When completely dried, blend in a coffee grinder or blender to a fine powder. Combine with other ingredients and spread on a parchment paper lined sheet pan for 8-10 minutes @ 350°F.

View fullsize

Blanch Fenugreek and Basil for 15 seconds, add to ice water to cool down. Drain and pat dry, combine in a blender with other ingredients, blend until smooth. Strain through a fine strainer, reserve in fridge.

*This water is for blending, you can reuse the ice blanching water to cool down ingredients or use fresh ice water.

Pull apart Burrata, reserve. Pour jus into a bowl. Place burrata, sprinkle powder, use micro greens that contribute to flavour.