Galvin brothers

1 250g of egg white 1.5kg table salt 10 sprigs of rosemary, chopped 12 beetroots, ideally heritage varieties and a mixture of colours 2 16 walnut halves 1.25l water 500g of sugar 3 4 100g of caster sugar 100g of pickled walnuts 100g of golden raisins 100g of Granny Smith apple, peeled and sliced 5 6 vegetable oil, for deep-frying 7 8 2 burrata, weighing approx. 125g each sea salt extra virgin olive oil freshly ground black pepper 8 pickled walnuts, roughly chopped 10g of watercress, to garnish

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