Strawberry and Burrata Platter
Burrata makes a delightful addition to a fruit dessert, adding a creamy note without being salty. This impressive dessert is a cinch to make.
In a small saucepan combine the sugar and orange juice and cook until the sugar dissolves. Add the orange zest and set aside to cool (if in a hurry, cool syrup in a bowl set over a bowl of iced water).
Slice the strawberries and place into a bowl with the syrup. Let sit for 10 minutes to infuse. Arrange, with the burrata, on a lipped serving platter. Scatter over mint, pistachios, pomegranate and rose petals, if using.
1/4 cup sugar
Juice and grated zest 1 orange
2 punnets strawberries, hulled
Small handful mint leaves
2 Il Casaro burrata, drained
1/4 cup Pistachios, roughly chopped
2 Tbsp pomegranate arils
Pariya rose petals (optional)