Ingredients
- 500 g burrata
- 3 dl tomato coulis
- 2.5 dl whipping cream
- 1 dl cream
- 150 ml milk
- 100 ml liquid from the burrata
- 25 cl vegetable stock
- 150 g sugar
- 65 g icing sugar
- 60 g olive oil
- 50 g Parmesan cheese, ground
- 50 g Bresc Pesto di basilico
- 50 g butter, softened
- 25 g flour
- 20 g Bresc Strattu di pomodoro
- 10 g Bresc Beemster garlic puree
- 8 g corn starch
- 3 egg yolks
- 4 leaves gelatine
- salt and pepper
- cress