Ingredients for 4 mini portions
- 4 Burrata
- 1 purple potato
- 1 beetroot
- 1 topinambur
- 4 basil leaves
- 4 sage leaves
- 4 bread chips
- 100 g of extra virgin olive oil
- 1 clove of garlic
- 4 anchovy fillets
Method
01 Thinly slice the potatoes and fry them in oil or alternatively dessicate them in the oven. 02 Repeat the same process with the sage and basil leaves and, last, with the bread chips. 03 Slice off the top of the individual Burratas, then insert the chips arranging them according to your imagination as if they were a floral bouquet. 04 Gently heat the garlic clove and the anchovy fillets in oil, until the latter dissolve. 05 Season to taste.
Serve in an Egg cup
Luna Park
Ingredients
- 60ml Havana 3 rum
- 30ml orange juice
- 15ml raspberry syrup
- 8 drops of Fee Brothers foamer (or 10ml pasteurized egg white or 10ml aquafaba)
Method
01 Chill a lowball glass, 02 wet the rim with lemon and sprinkle garam masala on it. 03 Take a shaker and add all ingredients to it, 04 fill up with ice and shake vigorously for about 12 seconds. 05 Filter through a strainer into the other part of the shaker, 06 empty out the ice and shake again to create foam. 07 Filter through a strainer a second time and pour directly into the glass, 08 adding a large ice block or ice cubes.
Glassware: Lowball glass
Garnish: Garam masala rim
%Alc: 14%
