Caprese-style salad, burrata basil ice cream, pine nut and almond granola


  • 4 large ripe old tomatoes
  • 1/2 bunch of basil
  • 3 tablespoon(s) of olive oil

For the ice cream

  • 3 sprigs of basil
  • 10 cl of whole milk
  • 150 g of burrata
  • 10 cl of whole cream
  • 1 tablespoon(s) of honey

For the granola

  • 100g oatmeal
  • 50 g flaked almonds
  • 50 g pine nuts
  • 2 tablespoon(s) of honey
  • 25g olive oil
  • 1 teaspoon(s) dried basil
  • 1 teaspoon(s) of fleur de sel


  1. The day before, place the ice cream maker bowl in the freezer for 12 hours.

  2. Prepare the ice cream: infuse the basil leaves in the boiling milk for 30 minutes. Remove the basil leaves and let cool. Pour all the ingredients into the blender bowl, mix finely. Then let the mixture rest in the refrigerator for 3 hours, then mix it again to aerate it and make it lighter. Then pour it into the bowl of the ice cream maker; churn until the consistency is thick or the blade of your ice cream maker stops.

  3. Using a spatula, transfer the ice cream into a suitable container and put it back in the freezer until ready to eat. If you don’t have an ice cream maker, pour the mixture into a bowl and mix every half hour for 2 hours, then leave to set for around 4 hours.

  4. Preheat the oven to 200°C (th. 6-7).

  5. Prepare the granola: in a salad bowl, pour the oat flakes, almonds and pine nuts; add the honey, oil, basil and fleur de sel. Mix carefully. Spread out on a baking tray and bake for 15 minutes, stirring halfway through cooking. Let cool.

  6. Wash and slice the tomatoes. Place them in a large dish or on plates. Place a quenelle (or a scoop) of burrata ice cream. Sprinkle with granola (reserve the excess in an airtight jar) and basil leaves.

  7. Sprinkle with fleur de sel, pepper and drizzle with olive oil. Enjoy immediately.

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