Burrata with Hollandaise and Chickpeas Recipe - Great British Chefs

Ingredients

• 4 burrata
• 150g of chickpeas, soaked overnight in cold water
• 1/2 carrot
• 1/2 celery stick
• 1 shallot, peeled
• 10g of chervil
• 500ml of vegetable oil, for deep-frying
• 15g of white truffle, shaved (optional)
• extra virgin olive oil, for drizzling
• sea salt
• 4 egg yolks
• 2 tbsp of white wine vinegar
• 1/2 lemon, juiced
• 1 pinch of salt
• 250g of unsalted butter