Burrata Panna Cotta

Cool, creamy cheese and bright berries

Panna Cotta, a traditional Italian dessert, is typically made with heavy cream and gelatin, creating a lovely, light little round of sweet, milky flavor that’s similar to a creme brulee or flan. For this version, we’ve added Murray’s famous burrata, a thick ball of shredded cheese and cream, to add some rich, buttery decadence to a timeless treat. Plus, we’ve topped it off with a homemade garnish of fresh strawberries soaked in tangy balsamic vinegar.

Burrata Panna Cotta

Cool, creamy cheese and bright berries

Prep Time : 10 min
Cook Time : 24 hr
Total Time : 24 hr 10 min
Serves 4

Ingredients

For the Panna Cotta:
1 ball (½ cup) Murray’s Burrata
1 ½ cups Heavy cream
¼ cup Sugar
1 tsp. Vanilla
1 ½ tsp. Gelatin
3 Tbsp. Cold water

For the Balsamic Strawberries & Garnish:
2 cups Fresh strawberries
3 Tbsp. Murray’s Balsamic Vinegar of Modena, 375 mL
1 tsp. Sugar
¼ tsp. Fresh ground black pepper
Basil leaves to garnish

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Directions

For the Panna Cotta

In a small bowl, sprinkle the gelatin over the cold water and stir to combine. Let stand for 5-10 minutes.
In a medium saucepan, heat the heavy cream, burrata and sugar over medium low heat, stirring to dissolve the sugar and incorporate the burrata.
Remove from the heat and stir in the vanilla extract. Allow to sit briefly until the mixture is warm.
Pour the warm burrata cream mixture through a fine mesh sieve over the gelatin and whisk until the gelatin is completely dissolved and the mixture becomes homogeneous.
Evenly divide the mixture into four 4 oz. ramekins and let cool slightly before carefully placing them into the fridge, uncovered to fully cool.
Once the ramekins have cooled completely, cover with plastic wrap and let rest in the fridge overnight until fully set.

For the Balsamic Strawberries & Garnish

In a small bowl, whisk together the balsamic vinegar, sugar and black pepper.
Thinly slice the strawberries and toss in the balsamic mixture to coat.
Set aside and allow to macerate for 30 minutes to an hour.
Unmold the panna cotta by running a paring knife around the rim of each ramekin and turning onto a small plate.
Top with the macerated balsamic strawberries and fresh basil leaves to serve.

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