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  • 4 80 g portion Burrata
  • 50 ml good extra virgin olive oil
  • 4 slices of Jamon Iberico de patilla
  • 4 basil jelly’s
  • 8 dehydrated olives
  • 8 sprigs of baby basil
  • 8 small torn croutons
  • 8 small heirloom cherry tomatoes, cut in half


Basil jelly


  • 1 bunch fresh green basil
  • 500 ml boiling salted water
  • 1 cup ice plus 500 ml cold water
  • 3 g non acidic vitamin C powder
  • 2 leaves titanium strength gelatin, soaked in cool water and the squeezed of excess moisture


  1. Pick all the leaves from the basil
  2. Place into the boiling water for 20 seconds and then remove and place the basil leaves into the ice and water to cool as fast as possible
  3. Allow to sit until cold and then strain ,Squeeze as much excess water for the basil
  4. Puree the basil with 1 cup of the cold water and then strain, you should have a green liquid.
  5. Add vitamin C powder, Place 100 ml of the liquid onto the stove in a small pot and bring to the heat gently, but do not boil. Add the gelatin leave and whisk in.
  6. Remove for the heat and strain onto the other 150 ml of basil liquid, Place into the fridge to cool slightly but not set
  7. When slightly cool, removed the basil jelly from the fridge and place a small, square sheet of cling film onto the bench
  8. Lay this cling film over a small cup, or better still and egg cup
  9. Place 20 ml of jelly into the middle if the cling film and then allowing the cling film to fall into the egg cup, wrap tightly into a ball shape, twisting the ends.
  10. Hang in the fridge to fully set


Torn croutons:


  • 100 ml  olive oil
  • ¼ loaf of sour dough, crusts removed
  • Salt


  1. Preheat the oven to 170 c
  2. Simply tear the sour dough into small, bite size pies and then toss into the oil and salt
  3. Place into the oven until golden and dehydrated olives;
  4. Place deseeded olives into a 100 C oven overnight



  • Place one 80 g Burrata into the bowl,
  • Place on top one slice of Jamon
  • Placed one basil jelly next to the Burrata
  • Rain over the tomatoes, torn croutons and dehydrated olives
  • Finish with baby basil and extra virgin olive oil





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