In this refreshing twist on carpaccio, Yuzu Kosho Butter transforms into a vinaigrette once torched, delivering bright, aromatic flavor to every bite of rich burrata, tangy tomato, and caramelized grapefruit.
This recipe is featured in the Flavorful Fats Trend of the Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.
Ingredients
Servings
Yuzu Kosho Butter | Serves 4
1 cup Unsalted Butter, room temperature
2 tbsps Yuzu Kosho, store bought or prepared
2 each Garlic Cloves, very finely chopped
Tomato Grapefruit Carpaccio | Serves 4
2-3 each Assorted Heirloom Tomatoes, very thinly sliced
1 each Medium Grapefruit, peeled, sliced into very thin rounds
1 each Ball Burrata Cheese, sliced into small rounds
1 each Baguette, warmed and sliced
Microgreens, to garnish
Procedure
Yuzu Kosho Butter
Place all ingredients in small bowl. Puree with immersion blender until well blended and smooth. Spoon butter onto plastic wrap. Roll into a log about 1-inch in diameter. Wrap tightly and refrigerate until firm. Reserve for service.
Tomato Grapefruit Carpaccio
Shingle tomato and grapefruit slices on serving platter. Sprinkle evenly with sugar, salt and pepper. Dot with Yuzu Kosho Butter. Melt butter using a blowtorch until lightly browned.
Top Carpaccio with sliced burrata and garnish with microgreens, if desired. Serve with warm baguette slices.
