Get in touch

We will get back to you within 48h

Name *

Surname *

Company

Sector

E-mail *

Telephone*

Country

District

Zip Code

City

Address

Your message

* I have read and I accept the terms of the privacy policy.

Having read the privacy policy, I hereby give my consent to the processing of my personal data for marketing purposes (using both automated and traditional methods) as referred to in point 1.

All recipes

Gastronomy

Bavarese di burrata

Alessio Granzotto

Chef suggests

MultiFresh® Next

Discover more

Food family	Starters
Used cycle	Strong Freezing
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

You might find interesting that...

With the IRINOX blast chiller, the Bavarese di Burrata can be prepared in advance of serving time, without any compromise in terms of quality, consistency and flavour.