Recipe Overview
This Burrata Amuse Bouche uses molecular spherification to transform a mozzarella and cream base into delicate burrata-style spheres. The spheres are served inside crisp fresh-pasta cups with crispy basil for a modern Italian one-bite appetizer.
Chef Notes
Let the alginate bath rest so bubbles disappear before shaping. Serve the spheres promptly after assembly so the pasta cup remains crisp and the burrata center stays delicate.
Connected Experience
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Ingredients
Base recipe = 1 serving.
- 113 g fresh mozzarella
- 240 g heavy cream
- 9 g calcium lactate, food-grade
- 4 g sodium alginate, food-grade
- 170 g fresh egg pasta dough
- 20 g basil leaves
- 215 g neutral frying oil
Preparation
- Reduce the cream by half, chill, then blend with the mozzarella until smooth.
- Whisk the calcium lactate into the burrata base and refrigerate for 30 minutes.
- Make the alginate bath by blending the sodium alginate with water until fully hydrated.
- Let the alginate bath rest for 15 minutes to remove bubbles.
- Gently spoon the burrata mixture into the alginate bath and allow a thin membrane to set for 60 to 90 seconds.
- Transfer the spheres to clean water to rinse.
- Roll the pasta thin and press into mini tart molds.
- Bake the pasta cups at 350°F until golden and crisp, then cool.
- Flash-fry basil leaves until crisp and drain on paper towel.
- Place the burrata spheres into the pasta cups, top with crispy basil, and serve promptly.
Service Suggestions
- Serve immediately after assembly to keep the pasta cup crisp.
- Use a small spoon or tasting plate for fine-dining presentation.
- Pair with tomato-based appetizers such as the Tomato & Burrata Tower.
Dietary / HACCP Notes
- Vegetarian recipe containing dairy, eggs, and gluten.
- Use food-grade sodium alginate and calcium lactate only.
- Keep dairy base refrigerated until spherification and service.
Nutrition (per serving, estimate)
| Calories | 180 kcal |
| Protein | 6 g |
| Carbohydrates | 8 g |
| Fat | 13 g |
| Fiber | 1 g |
| Cholesterol | 45 mg |
| Sodium | 260 mg |