Burrata and Honey
Recipe courtesy of Executive Chef Nick Marchesano and Chef De Cuisine Cuauhtemoc Cortez, CEC, The Gasparilla Inn & Club (Boca Grande, Fla.),
Ingredients
- burrata - 1 ea., 2 oz
- pistachios - 10 gms., confit
- baby arugula - 15 gms.
- watermelon radish - 3 pc., coins
- gentile tomatoes - 23 gms.
- baby spinach - 5 leaves, crisp
- honeycomb - 20 gms.
- spinach honeycomb tuile - 1 pc. (see below)
- Maldon Salt
- Castello di Ama extra virgin olive oil
- Spinach Honeycomb Tuile
- honey - 70 gms.
- butter, unsalted - 100 gms.
- light brown sugar - 50 gms.
- all-purpose flour - 110 gms.
- egg whites - 120 gms.
- freeze-dried spinach powder - 2 gms.
Instructions
- Lightly season baby arugula with olive oil, lemon juice and maldon salt.
- Make small cut onto the top of the burrata and season with cracked pepper and salt.
- Place burrata on the center of the place and arrange garnishes around the burrata.
Procedure for honeycomb tuile
- Place honey, butter and brown sugar in a stainless steel pot.
- Bring the sugar-honey mix to a boil and remove from heat.
- Mix in the flour, spinach powder,and egg whites. Allow the batter to rest for 30 minutes and cool down slightly before using.
- Spread batter onto stencil and bake in a low fan oven for 5 minutes at 325°F.
