Chervil tuber/ truffel/ Burrata/ Tonda Musona

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Ingredients for 10 portions
  • For the burrata filling
  • 250 g Burrata
  • 250 g QimiQ Classic
  • 50 g Truffle butter, melted
  • 5 g Salt
  • 5 g Truffel, fresh
  • For the chervil root mousseline
  • 150 g QimiQ Cream Base
  • 150 g Milk
  • 500 g Chervil tuber
  • 10 g Salt
  • 1 g Ground nutmeg
  • 50 g Butter
  • For the Tonda Musona onion
  • 350 g Tonda Musona onion
  • 150 g White wine vinegar
  • 1000 ml Water
  • 10 g Salt
  • To serve
  • Cress , fresh
  • Chive oil
  • Leek oil
  • Leek ash powder
  • Chervil tuber, braised
Method
1.

For the burrata filling:

1. Whisk the QimiQ Classic until smooth.

2. Finely chop the buratta and stir into the QimiQ.

3. Season with salt and fresh truffles and finish with the melted butter.

4. Refrigerate until ready to use.

2.

For the chervil root mousseline:

1. Peel the chervil tubers and cut them into small pieces.

2. Cook with the milk and spices until soft. Alternatively cook sous vide.

3. Add the QimiQ Cream Base and mix finely.

4. Strain through a fine sieve and finish with the butter.

3.

For the Tonda Musona onion

1. Peel the white onions and halve them lengthwise. Remove the individual segments.

2. Bring the water, vinegar and salt to the boil and briefly blanch the onions.

3. Drain in iced water and place on a cloth to drain.

4. Fill with the burrata filling and twist into a tulip shape. Refrigerate until ready to use.

4.

To serve:

Arrange the chervil tuber mousseline on a plate.

Arrange the braised chervil tuber pieces and the onion tulips as desired. Flame the onion tops with a crème brûlée burner and finish with fresh cress and chive or leek oil.