What You Need to Know
The technique involves heating the mozzarella cheese and cream to a high temperature, then slowly cooling it while whisking, creating a stable emulsion through the formation of a complex network of casein and oil droplets.
This technique is unique in that it uses mozzarella cheese and cream to create a stable emulsion, which is then used as a base for various Italian cheeses and sauces.
Key Parameters
Equipment
bain-mariehigh-shear mixercheeseclothpH meter
Steps
- 1.
Burrata Caprese (Italy): Creates the signature creamy center of fresh burrata
- 2.
Burrata Ravioli (Emilia-Romagna): Forms the rich filling for stuffed pasta
- 3.
Burrata Toast (California cuisine): Provides the spreadable base for artisanal toasts
The Science
Primary Reaction
emulsification