INGREDIENTS
2 balls of fresh burrata
200 g (about 7 oz) of fresh strawberries, washed and hulled
1 tbsp of liquid honey
1 tsp of pink peppercorns, lightly crushed
A few mint leaves for garnish
1 tbsp of balsamic vinegar (optional, for a sweet‑and‑sour contrast)
A pinch of salt and freshly ground black pepper
PREPARATION
Prepare the strawberries: Slice half of the strawberries thinly and leave a few whole for garnish.
Season the strawberries: In a bowl, mix the sliced strawberries with the honey and half of the crushed pink peppercorns. Let them marinate for 5 minutes to allow the flavors to meld.
Plate the burrata: Place one ball of burrata in the center of each plate. Using a knife, gently cut into it so it becomes creamy.
Add the strawberries: Arrange the marinated strawberries around and on top of the burrata.
Finishing touches: Sprinkle the remaining pink peppercorns on top, add a pinch of salt and a twist of freshly ground black pepper. Garnish with a few mint leaves. If desired, drizzle with balsamic vinegar.
Gourmet tip:For an extra indulgent touch, sprinkle some crushed pistachios or toasted almonds on top.