Ingredients
- 1250 g burrata
- 8 dl tomato coulis
- 6 dl whipping cream
- 3 dl cream
- 375 ml milk
- 250 ml liquid from the burrata
- 60 cl vegetable stock
- 375 g sugar
- 160 g icing sugar
- 150 g olive oil
- 125 g Parmesan cheese, ground
- 125 g Bresc Pesto di basilico
- 125 g butter, softened
- 60 g flour
- 50 g Bresc Strattu di pomodoro
- 25 g Bresc Beemster garlic puree
- 20 g corn starch
- 8 egg yolks
- 4 leaves gelatine
- salt and pepper
- cress