Tomato Sorbet: Roughly cut beef and flavourful tomatoes. Blend to a smoothie, strain through a sieve and discard leftovers. Season the smoothie with lemon juice of 1/2lemon, 4-6TbSp basil syrup and a pinch or two of salt. Pour into flat tupperwares to freeze for 8h. Occasionaly stirr. After 8h transfer to blender to blend up and pour back into tupperware. Freeze for another 1-2h. If still too stiff in tupperware, add to blender again and add fee tablespoons of water and blend until you get that smooth sorbet consistency. Serve with scooper on plates.
Basil Syrup: In small pan mix 200 ml water and 150g sugar and boil until homogeneous. Set aside to cool off. When cool, pour into blender and add basil leafs, blend until completely smooth, strain. Set aside.
Deskin cherry tomatoes: Wash cherry tomatoes and very finely cut cross into their skins. Boil hot water, turn pan off. Prepare a bowl with cold water and ice cubes. Drop cherry tomatoes into hot water for 30seconds until skin starts to lift where you cut the cross. Take out of hot water and immediately drop into ice bath to cool off. Now you can easily remove the skins of the cherry tomatoes - this step endures that your tomatoes can easily soak up all the sauces and flavours on your plate!
The Salad: Take Burrata out of the fridge and let it come close to room temperature. Wash Ruccola. Set aside. Dress cherry tomatoes with 2TbSp olive oil, 1/2 lemon, 1 pinch salt, 1 pinch chilli flakes, 1TbSp basil syrup. Arrange eon plate together with burrata, rocket leafs.
Plating: Spoon the sorbet next to burrata onto plates, drizzle the whole plate with olive oil, some basil syrup to your liking, a pinch of salt and the zest of 1 lemon.
