Gastronomixs

Caprese dessert

Luke Dale-Roberts was born in England and gained his experience as a chef in several different hotels. He started as an executive chef in 2000 at the hotel chain Accor Group and opened his first restaurant, The Loft. After two years, Luke moved to Asia where he opened several award-winning restaurants. Following five years in Asia, he moved to Cape Town where he became the chef of La Colombe where he was awarded the ‘Prudential Eat out Chef of the Year’ award and the ‘Restaurant of the Year’ award. In September 2010, Luke opened his next restaurant, The Test Kitchen, located in the Old Biscuit Mill in the suburb of Woodstock in Cape Town, South Africa.

Luke opened The Test Kitchen to give free rein to his creativity which allowed him to showcase his talents. As the name suggests, The Test Kitchen gives him the opportunity to innovate at his best. His dishes reflect his creativity with flavours and ingredients. With his culinary creations, Luke is searching for imaginative dishes and excellent techniques. A dish must be coherent with daring flavours while the addition of different structures and textures ensures a beautiful presentation. Luke is always striving to further refine his dishes. ‘Taste, taste, taste’ is this chef's motto.

Creation by Luke Dale-Roberts, The Test Kitchen, Cape Town, South Africa.

Serves 4-6

Caprese dessert

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Ingredients

 

 

 

stracciatella or burrata cheese

 

 

basil syrup

450

ml

water

150

g

sugar

150

ml

lemon juice

2

leaves

gelatin

30

g

basil leaves

180

ml

cream

75

g

glucose

94

g

sugar

1

g

salt

leaves

gelatin

560

g

plain yoghurt

1

 

coconut, grated and dried

250

g

sugar

250

g

water

10

 

black peppercorns

1

stick

cinnamon

100

g

gooseberries

40

g

basil leaves

200

g

cherry tomatoes

40

g

ground almonds

32

g

cake flour

80

g

icing sugar

50

g

Kalamata olives, pitted and finely chopped, with liquid squeezed out

72

g

melted butter

64

g

egg whites

Preparation method: basil sorbet
  • Place the water, sugar, and lemon juice into a pot and heat to dissolve the sugar.
  • Soak the gelatin in iced water.
  • Dissolve the softened gelatin into the warm sorbet base.
  • Allow the liquid to cool to room temperature.
  • Blend the basil leaves with the sorbet base in the jug blender and strain the mixture through muslin cloth.
  • Churn the base in an ice cream churner.
 Preparation method: yoghurt sorbet – coconut balls
  • Soak the gelatin leaves in iced water.
  • Heat the cream, glucose, sugar, and salt in a large pot and stir until they are dissolved together.
  • Melt in the softened gelatin. Allow the mixture to cool slightly.
  • Fold the cream into the yoghurt.
  • Churn the mixture in an ice cream churner.
  • Once the sorbet is set, use a melon baller to scoop the sorbet and roll it in the grated coconut.
 Preparation method: olive tuile mix
  • Blend the almonds, cake flour, and icing sugar together in a Robot Coupe blender.
  • Add the olives and blend again.
  • While blending, slowly add the melted butter followed by the egg whites.
  • Refrigerate the mixture to set.
  • Spray a Silpat mat with cooking spray.
  • Using a palette knife, spread a thin layer of the tuile mix over the Silpat mat and bake at 180°C for 4 minutes until golden.
  • Bake longer if necessary. Allow the tuiles to cool and break into shards.
 Preparation method: poached tomatoes and gooseberries
  • Place the sugar, water, peppercorns, and cinnamon in a pot.
  • Heat to dissolve the sugar.
  • Bring a pot of water to the boil and blanch the tomatoes and the gooseberries for 15 seconds.
  • Refresh them in iced water.
  • Peel the gooseberries and the tomatoes.
  • Bring the poached liquid to a boil and add the gooseberries, tomatoes, and basil.
  • Turn down the heat and allow them to steep for 10 minutes.
  • Cool the tomatoes and gooseberries covered in the poaching liquid in the refrigerator.
  • Reduce some of the poaching liquid to a syrup consistency to garnish.
Finishing and presentation
  • Serve the poached tomatoes and gooseberries with fresh stracciatella cheese.
  • Coarsen the basil sorbet with a fork to make a granita.
  • Garnish with the olive tuile shards, fresh basil sprigs, and basil syrup. 

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