Burrata Mousse

To prepare the mousse, soak the gelatine in cold water.

Heat 100 ml of Debic Cream 35% to 40°C and spin in the blender with the mozzarella until smooth.

Beat the remaining 400 ml of Debic Cream 35% until it has the thickness of yoghurt, melt the gelatine and add to the mozzarella.

Mix the mozzarella with the whipping cream and season to taste with olive oil, lemon juice and salt.

Divide among the 3D moulds.

Leave to set in the refrigerator and freeze to be able to turn them out.

To prepare the green tomato sauce, fry the shallot and the garlic in Debic Roast & Fry.

Chop the green tomato and add.

Chop finely in the blender, pass through a fine sieve and leave to cool.

Blanch the basil and cool on ice water.

Chop the basil finely together with the tomato sauce.

Season to taste with pepper and salt and store in the refrigerator.

For the white tomato sauce, chop the beef tomatoes roughly and mix with salt.

Place a strainer on a suitable basin or pan and cover with a damp tea towel.

Put the tomatoes in the strainer and press gently.

Leave to drain for at least 12 hours.

Reduce the drained juice and add Debic Culinaire Original.

Reduce until it has the thickness of sauce and season to taste with salt.

Store in the refrigerator.

For the red tomato sauce, vacuum pack the tomatoes with the basil and olive oil and vacuum cook for 1 hour at 85°C.

Pass through a sieve and reduce to form a strong tomato sauce.

Pass through a fine sieve and season to taste with pepper and salt.

Store in the refrigerator.

To make the tomato crisps, cut the green tomatoes into thin slices, sprinkle with icing sugar and place on a silicon mat.

Dry in the oven or drum dryer at 50°C. Store in a well-sealed container.