| Familia de alimentos | Carne |
|---|---|
| Ciclo usado | Cottura a bassa temperatura |
| Temperatura del ciclo | 85ºC |
| Nivel de ventilación | 2 |
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.
