Heirloom Tomato With Buratta Cheese And Basil Sorbet Recipe

Make simple syrup

Combine water (240 ml) and granulated sugar (150 g) in a small saucepan. Warm over medium heat, stirring until the sugar fully dissolves and the liquid is clear. Do not boil aggressively; a gentle simmer for 2 minutes is fine. Remove from heat and cool 5 minutes.

Infuse basil

Stir the packed fresh basil leaves (3 cups) into the warm syrup so the leaves are submerged. Cover the pan and let steep for 20 minutes off heat to extract flavor and color.

Blend and strain

Transfer the basil leaves and syrup to a blender. Add lemon juice (30 ml), light corn syrup (15 ml) if using, and a pinch of fine sea salt. Blend on high until completely smooth and bright green, about 30–45 seconds. Strain the blended mixture through a fine-mesh sieve or chinois into a bowl, pressing with a spatula to extract as much liquid as possible. Discard solids.

Chill base

Cover the basil syrup base and refrigerate until thoroughly chilled, at least 2 hours (or overnight). Chilled base is essential for a smooth sorbet.

Churn and freeze

Once chilled, churn the basil syrup in an ice cream maker according to the manufacturer's instructions (typically 20–25 minutes) until it reaches a soft-serve sorbet consistency. Transfer the sorbet to a shallow, airtight container and freeze at least 2 hours to firm up before serving.

Prepare tomatoes

Wash the heirloom tomatoes and pat dry. Slice each tomato into 6–8 mm (1/4–1/3 inch) rounds. If tomatoes are very large, cut into wedges about 1 cm thick. Arrange slices or wedges on a serving platter in a single layer or slightly overlapping, leaving space for burrata.

Season tomatoes

Drizzle the tomato slices evenly with 2 tablespoons of extra-virgin olive oil and 2 tablespoons of aged balsamic vinegar. Sprinkle with half the flaky sea salt (about 1/2 tsp) and half the freshly ground black pepper. Let sit 5–10 minutes at room temperature so the flavors meld and some tomato juices accumulate.

Prepare burrata

While the tomatoes rest, gently remove burrata from its packaging. If balls are large, tear each burrata into halves or thirds so pieces fit attractively beside or atop the tomato slices. Place burrata on the platter among the tomatoes.

Finish assembly

Spoon small quenelles (or scoops) of the basil sorbet onto the platter near the burrata and tomatoes — about 1 heaping tablespoon per serving (see servings). Scatter the remaining flaky sea salt and black pepper over the cheese and tomatoes to taste. Drizzle remaining 2 tablespoons olive oil and optional basil-infused oil (30 ml) in a thin stream over tomatoes and burrata. Garnish generously with micro basil or small basil leaves.

Serve

Serve immediately so the burrata remains creamy and the sorbet provides a cool, aromatic contrast. Recommend plating 1/2 ball burrata and 1–2 quenelles of basil sorbet per serving. If not eating right away, keep sorbet frozen and burrata chilled separately and assemble just before serving.