Burrata in your dessert? Go for it!

This dessert with strawberries, creamy burrata and basil is on the table in no time and tastes even better with a glass of rosé champagne. The recipe is by Yuri Wiesen, Michelin-starred chef at restaurant Wiesen in Eindhoven. 

Method

Mix the coulis (make it like this) with vodka, pepper and lime juice, lime zest and, if desired, some sugar syrup. Clean the strawberries, cut them in half and mix them with the marinade. Pull the burrata apart into pieces of approximately one centimetre.

Place the marinated strawberries in a deep dish or bowl and arrange the burrata around them. Quenelle the basil ice cream (see here exactly what this is). Garnish with the herbs and crumble and a twist of black pepper. If you cannot find basil ice cream anywhere, pistachio ice cream is a good substitute.

Recipe: Yuri Wiesen
Image: UPR