Transparent ham & cheese sandwich

A translucent, crispy bun with a burrata cream, raw ham, and truffle.Inspired by the 'cristal bread' of Albert Adria. Recipe for 15 to 20 rolls of about 8 cm.

Ingredients

Truffle oil

600gWater

1Fine salt

20gPotato starch

20gkuzu

100gMilk

240gBurrata

7gagar +

Raw ham

truffle

Preparation

Mix water, kuzu, potato starch, and salt well together with a whisk.
Heat while stirring until transparent.
Now pour this into silicone molds (rectangular, about 8 cm) using a funnel.
Fill the molds three-quarters full due to the soufflé effect.
Place in an oven on half fan setting at 160°C for 60 minutes.
Then set to 120°C and bake for another 60 minutes.
Carefully remove from the mold and brush with some truffle oil.

Heat the milk with the agar+.
Blend the burrata finely in a food processor and mix in the milk mixture.
Let cool and set, then transfer to a piping bag until use.

Pipe the burrata cream onto the cristal bun.
Place some raw ham on top and garnish with fresh truffle shavings.