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Summer plate of mounted Burrata (traditional method & Thermomix)

Prep Time 20 min mins
Total Time 20 mins
Racing: , , , ,
Difficulty: Easy
Servings: 6
Description

Introduction: Here's a fresh, elegant alternative to the traditional cheese or charcuterie platter: a soft, airy burrata, served with heirloom tomatoes, olives and a variety of antipasti. This recipe was born out of a moment of sharing with my beloved nephew and niece, who introduced me to it quite simply with juicy cherry tomatoes. Since then, I've revisited it to make a spectacular starter, perfect for your summer meals with friends or family. Tips : - Do not prepare the salad leaves if you are making the platter several hours in advance. - Assembled burrata keeps a good texture for up to 48 hours in the fridge, but it's best the same day. - Serve with toast, focaccia or breadsticks.

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • For the dressing
  • 1 pod garlic
  • 6 stems fresh basil
  • 1 tsp of sugar
  • Salt
  • pepper
  • 60 ml white balsamic vinegar (condimento bianco)
  • 125 ml olive oil
  • For the burrata
  • 300 à 400 g of burrata
  • 250 ml full cream to whip (30 to 35 % MG)
  • 1 tsp of salt
  • 1/2 tsp pepper
  • For the tray (adjustable according to your preferences)
  • some leaves salad (optional if the tray is prepared in advance)
  • 6 heirloom tomatoes approx. (in various sizes and colours)
  • 250 g cherry tomatoes
  • 1 small red onion (finely chopped)
  • 125 g green and/or black olives
  • 125 g grilled pepper strips
  • 1 box artichoke hearts (cut into quarters, approx. 240 g)
  • Large fresh basil leaves (chopped)
Instructions
  1. 1
    TRADITIONAL METHOD
    Preparation - traditional method :
    1. Vinaigrette :
    Finely chop the garlic and basil in a blender. Add the sugar, salt, pepper, white balsamic vinegar and olive oil. Blend until you have a smooth vinaigrette. Put to one side.
    2. Mounted burrata :
    In a large bowl, pour the cold cream with the salt and pepper. Whisk until it begins to thicken. Add the chopped burrata and continue to whisk until the mixture is light and fluffy. Chill in a pretty bowl.
    3. Assembly:
    - Arrange a bed of greenery on a large platter, if necessary.
    - Add the bowl of burrata in the centre.
    - Cut the heirloom tomatoes into slices or quarters and fan them out.
    - Add the cherry tomatoes, whole or halved, onions, olives, peppers and artichokes in a harmonious pattern.
    - Drizzle generously with vinaigrette, including over the burrata.
    - Sprinkle with chopped basil and serve chilled.

    THERMOMIX® METHOD
    Thermomix® version:
    1. Vinaigrette :
    Place the garlic and basil leaves in the bowl.
    Blend for 10 sec / speed 8.
    Scrape down the sides and add the sugar, salt, pepper, balsamic vinegar and olive oil.
    Blend for 15 sec / speed 6.
    Transfer and wash the bowl.
    2. Mounted burrata :
    Insert the whisk.
    Add the cream, salt and pepper.
    Whisk for 20 sec / speed 3.5, then add the chopped burrata through the hole in the lid and continue to whisk until the burrata has set.
    Transfer to a bowl and chill.
    3. Assembly:
    Follow the assembly steps above...
Read it online: https://auxdelicesdecaroline.com/en/recipe/assiette-estivale-de-burrata-montee-methode-traditionnelle-thermomix/