Rinse the soaked chickpeas and place them in a saucepan with the carrot, celery and shallot. Cover with water and cook over a medium heat until soft but still with a slight bite (around 30 minutes). Once you’re happy with the texture, add a pinch of salt and leave the chickpeas to cool in the water

Place the butter in a saucepan and gently heat until completely melted. Skim off as many of the white solids that rise to the surface of the butter as you can, then keep the butter warm (but do not allow to foam or colour)

Whisk the egg yolks, vinegar, lemon juice and the pinch of salt together in a heatproof bowl that will fit snugly over a small saucepan. Add a little water to the saucepan and bring it to a bare simmer, then place the bowl on top and whisk the melted butter into the egg mixture bit by bit until it turns pale and thick (about 3–5 minutes). Once smooth and creamy, taste for seasoning and keep warm

Preheat a deep pan of oil or deep-fat fryer to 180°C and drain the chickpeas on kitchen paper

Deep-fry the chickpeas for 1 minute until crispy, then drain on kitchen towel

To serve, place a burrata in the base of each bowl. Top with a generous amount of the warm hollandaise, then finish with a scattering of crispy chickpeas, chervil leaves, shaved white truffle (if using) and a light drizzle of olive oil