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Burrata "Cereal and Milk"
Recipes
Ingredientes:
Burrata:
– 6 balls Real California Burrata cheese, drained
– 1 pound all-purpose flour
– 1/2 cup salt
– 1/4 cup pepper
– 12 cups Cap’n Crunch cereal, crushed fine
– 12 ounces breadcrumbs
– 6 cups egg wash
Berries:
– 3 cups quartered strawberries
– 1 1/2 cups blueberries
– 1/4 cup raspberries
– 1 1/4 cups balsamic glaze
– Freshly ground pepper
Garnishes:
– 1 cup balsamic glaze
– 1/4 cup extra virgin olive oil
– 1 tablespoon Tellicherry peppercorns
– 6 tablespoons microgreens
– 1 cup orange blossom honey
– Toasted brioche slices
Encontrar y Comprar
Direcciones:
To make the Burrata: Freeze burrata balls until firm for handling.
In a large mixing bowl, combine flour, salt, and pepper. In another large bowl, combine cereal and breadcrumbs. Place egg wash in a third bowl. Using standard breading procedure, coat burrata balls in flour mixture, egg wash, and cereal mixture. Repeat egg wash and cereal mixture twice. Place coated burrata balls on a small sheet pan, lightly cover, and refreeze.
To make the Berries: Combine strawberries, blueberries, raspberries, balsamic glaze, and pepper and set aside to macerate. [Amount of glaze can be adjusted based on preference.]
To garnish and serve: Deep fry 1 burrata ball until browned. Drain and arrange in a serving bowl. Arrange 1 cup of berries around cheese and drizzle with balsamic glaze and oil. Add a few peppercorns, microgreens, and a drizzle of honey. Serve with toasted brioche.
[Note: Burrata balls can be prepped from the refrigerator vs. freezing if they maintain firmness when coated.]
Yield: 6 servings
Recipe courtesy of Chef Matt Burton for the California Milk Advisory Board
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© 2024 Consejo Lácteo de California, un instrumento del Departamento de Alimentos y Agr. de CA. Todos los derechos reservados.
© 2024 Consejo Lácteo de California, un instrumento del Departamento de Alimentos y Agr. de CA. Todos los derechos reservados.