2Large (3-inch Diameter) vine ripened or heirloom tomato
2tsp.fresh thyme leaves
1tbs finely minced shallot
Course sea salt
Extra Virgin olive oil
Basil Balsamic Burrata
Set Sous Vide Machine to 46 degrees Celsius
Pour milk into a saucepan at a low simmer once you begin to see steam, add the vinegar, and make sure to keep the heat low. The milk will begin to separate, when this begins take the pot off the heat. Allow the curds to develop and once you achieve a “cottage cheese Consistency” scoop off the top cheese with a slotted spoon and cool. This top portion becomes your ricotta cheese.
Put your mozzarella into a sous vide bag and put it into the water bath. After some time it should become soft and pliable.
Separate the ricotta cheese into two parts, one half you will add the balsamic reduction to. The other half will get the lemon zest and basil. Season to taste.
Once your mozzarella becomes pliable remove it from the bag and stretch into about four small rounds. Add a dollop of each ricotta mixture and place in the center of each round. Make sure to work quickly so the cheese doesn’t seize up, but if it does just drop it back into the water bath.
With your fingertips, pinch the edges of the rounds together creating a ball.
Place on top of the sous vide tomato carpaccio cut open and enjoy.
Thinly and evenly slice the tomatoes.
Place in a sous vide bag and add: thyme, shallot, and a drizzle of olive oil, and seal bag.
Place in an 84 degree Celsius bath for about 3 to 5 minutes. Just to enough activate the flavor of the aromatics.
Chill in an ice batch. Served room temp with basil balsamic burrata.