Burrata Panna Cotta
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
Directions
- 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.
- 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.
