Burrata, sour cream, tomato tarts

• Mix the fermented garlic with a little olive oil, salt and sugar. Fill the tartelettes with the mixture.
• Place the pickled red onions on top of the garlic cream.

• Put the cream, flour and sour half cream into the Thermomix and cook on level 4 for 15 minutes at 80°C.
• Add the egg, spices and crème fraîche (1) and simmer at 85°C until thick.
• Add the crème fraîche (2) and stir until smooth. Cover immediately with foil, then allow to cool.
• Pipe cold icing into the tartelettes and smooth down. Sprinkle with some grated cheese and bake the tartelettes in the oven at 180°C for 10 minutes.

see step below

• Finely mix the smoked burrata.
• Add the sour half cream, horseradish, pepper and salt, then mix again until fine.
• Place part of the mixture (approx. 100 g) in the pan with the soaked gelatine and heat (to no hotter than 80°C). Then add back to the mixture and immediately fold in the whipped cream.
• Pour into white ball silicone mats and freeze.
• Slowly bring all the ingredients to the boil (be careful, froth may overflow from the pan) and mix.
• At about 80°C, dip the frozen bubbles in the jelly with a toothpick and place on baking paper.
• Arrange on the tartelette and garnish.