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Burrata Amuse Bouche

Molecular burrata spheres in baked pasta cup with basil
Molecular burrata spheres set in a crisp pasta cup with basil.

Ingredients (per serving)

servings
  • 4 oz fresh mozzarella
  • 1 cup heavy cream
  • 3 tsp calcium lactate (food‑grade)
  • 4 g sodium alginate (food‑grade)
  • 6 oz fresh egg pasta dough
  • 1 bunch basil, leaves separated
  • 1 cup neutral frying oil

Preparation

Reduce the cream by half, chill, then blend with the mozzarella until smooth. Whisk in calcium lactate; refrigerate 30 minutes.
Make alginate bath: blend 4 g sodium alginate with 4 cups water until fully hydrated. Let rest 15 minutes to remove bubbles.
Form spheres: gently spoon the burrata mix into the bath; allow a thin membrane to set (about 60–90 seconds). Transfer to clean water to rinse.
Pasta cups: roll pasta thin, press into mini tart molds. Bake at 350°F until golden and crisp; cool.
Crispy basil: fry basil leaves a few seconds until translucent; drain on paper towel.
Assembly: place spheres into the pasta cups and top with crispy basil. Serve promptly.
Tomato & Burrata Tower Contact Chef David

Wine pairing

wine icon

Villa Bucci Riserva Verdicchio (2017) — almond, fennel, and citrus notes echo the dairy sweetness while the structure stands up to fried basil and pasta.

Check availability

Nutrition Facts (per serving)

180
Calories
6 g
Protein
13 g
Fat
8 g
Carbs
1 g
Fiber
Values are estimates and will vary based on exact ingredients and portion sizes.

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