Remove from the heat and add the eggs one at a time, mixing well until fully incorporated. Add the squid ink and leave the mixture to rest in the fridge for 6 hours. Transfer to a piping bag
Warm the mixture very gently over low heat to dissolve the gelatine. Transfer to a syphon and charge with two charges
2g of gelatine, softened in cold water
5
For the tarragon oil, bring 1 litre of water to the boil with the salt and citric acid. Blanch the herbs in the water for 20 seconds and refresh in iced water
Once cold squeeze out any excess moisture and blitz in a blender with the oil. Reserve
90g of extra virgin olive oil
7
Heat a pan of oil to 170°C and pipe 2cm dots of the squid mixture into the fryer. Cook for approximately 5 minutes until crispy, then remove from the oil and drain on kitchen paper
8
Once the puffs have cooled slightly, fill with the burrata mixture then season with salt and pepper
9
Season the prawns with olive oil and flaky sea salt
10
Place a squid ink puff on each plate with a slice of lardo on top and a raw red prawn to one side. Place two small slices of mandarin at either end of the prawn, drizzle with the tarragon oil and garnish with salad leaves
Francesco Sposito became Italy’s youngest two-star chef at the age of thirty-one, cooking his unique reinterpretation of Naples cuisine, with modernist international flair.
