Strawberries in sherry with burrata and basil
Taking advantage of strawberry season, CETT has chosen this fruit to prepare a unique salad that includes burrata and mozzarella. There's no better way to combat the first warm days of summer than with a light, fresh, and original recipe.
(Strawberries in Sherry)
15ml Sherry wine
6ml olive oil
500g strawberries
2ml black peppercorns
Clean and quarter the strawberries. Place all the ingredients in a vacuum bag, seal, and leave in the refrigerator for a few hours.
(Basil granita)
500ml water
2 sheets of gelatin
In a saucepan, bring the water to a boil and blanch the basil leaves. Then refresh them in cold water to preserve their green color. Add the gelatin sheets and dissolve. Add the basil leaves and blend. Freeze, stirring every 10 minutes.
(Mozzarella Ball)
225g mozzarella
70ml cream
500ml water
1.5g alginate
150ml olive oil
In a container, blend the water and alginate with an immersion blender and let it rest in the refrigerator for a few hours. Heat the cream to 50°C. Blend the mozzarella with its whey and the cream. Using a spoon, add the mozzarella mixture to the alginate water, let it rest for 1 to 2 minutes, remove it, and set it aside in oil.
Fresh Basil
Arrange about 5 strawberry slices lengthwise on the plate, alternating with pieces of burrata and mozzarella spheres. Top with a drizzle of basil granita and finish with a few basil and arugula leaves.