Burrata gets some hate online. Why? It’s mozzarella made with cream. Have you lost your minds?
Cheese doesn’t always need to be intensely flavoured. I love a pungent Stilton, nutty Comté or washed-rind Gubbeen, but sometimes it’s straightforward creaminess that’s called for, and what goes better with peaches than cream?
Burrata is made with mozzarella curds that have been mixed with cream to make straciatella, which is then encased in a stretchy, burstable pouch. I watched this lovely film of a formaggiaio making it, which you may also enjoy. As the host says, burrata really should be eaten the day it’s made… sadly, we don’t have that luxury in the UK.
As well as spilling its soothing creamy guts on demand, burrata makes an ideal base for garnishing and topping with bits that ratchet up the flavour, which, of course, this newsletter respects. To complement the fruit, then, I’ve used the magic of fried curry leaves, like twisted teardrops of uranium glass, and with their magnificent fresh curry flavour.
Plus, what I’m calling almond-coconut crunch, which was inspired by the topping of an Ottolenghi coconut cake in the book Shelf Love. It’s a textural joy as much as a flavoursome nugget; almonds and coconut chips coated in one of my favourite ingredients - maple syrup. A warning: it is incredibly moreish. The recipe below makes more than you need - keep it in an airtight jar, then serve it over peaches with whipped cream and thank me later.
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