Caprese salad with lemon, yuzu and olive oil sorbet

Ingredients

480ml of water 

480g Sucranna caster sugar 

2 tbsp vodka 

240ml Filippo Berio extra virgin olive oil 

60ml of lemon juice, freshly squeezed 

30ml Sosa yuzu paste  

1 zest of lemon  

10g lemon verbena, fresh leaves 

2 egg whites, lightly whipped

Method

Combine the vodka, water, sugar, lemon verbena, lemon juice and zest together in a liquidiser. Blitz together, then gradually add the olive oil until the mixture forms an emulsion. 

Transfer the sorbet mixture from the liquidiser to an ice cream maker and churn. Stop the machine three quarters of the way through the churning process and remove the sorbet, placing it in a freeze-able container. Mix through the egg whites and store in the freezer until ready to serve.

Ingredients

Filippo Berio basil flavoured olive oil

Method

Present the salad, with generous slices of beef tomato and Burrata cheese intertwined.

Drizzle with Filippo Berio basil infused oil (also the salad, can be spiced with chilli infused oil), place a quenelle of the lemon sorbet in the centre and serve with a selection of micro herbs.