| Food family | Starters |
|---|---|
| Used cycle | Surgelazione Strong |
| Cycle temperature | -18ºC |
| Ventilation level | 5 |
Ingredients
- 1000 g fresh Burrata cheese
- 100 g egg yolk
- 60 g oil
- 24 g gelatine
- 3-5 g Geleexpress
- 800 g fresh cream
Procedure
- Blend the Burrata in a food processor with the oil, egg yolk and "espresso" gel
- Pass through a sieve
- Add the semi-whipped cream and the dissolved softened gelatine
- Mix everything well
- Put the mixture in a piping bag and fill the silicone moulds
- Prepare an insert to create a soft/coloured heart and insert it into the bavarois
- Freeze everything with the Strong Freeze Cycle at -18°C
- Remove from the silicone moulds, allow to acclimatise and serve
