RECIPES

Burrata “Cereal and Milk”

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Burrata Cereal And Milk[ ]

INGREDIENTS:

Burrata:
6 balls Real California Burrata cheese, drained
1 pound all-purpose flour
1/2 cup salt
1/4 cup pepper
12 cups Cap’n Crunch cereal, crushed fine
12 ounces breadcrumbs
6 cups egg wash
Berries:
3 cups quartered strawberries
1 1/2 cups blueberries
1/4 cup raspberries
1 1/4 cups balsamic glaze
Freshly ground pepper
Garnishes:
1 cup balsamic glaze
1/4 cup extra virgin olive oil
1 tablespoon Tellicherry peppercorns
6 tablespoons microgreens
1 cup orange blossom honey
Toasted brioche slices

PER ORDER:

6 servings

DIRECTIONS:

To make the Burrata: Freeze burrata balls until firm for handling.

In a large mixing bowl, combine flour, salt, and pepper. In another large bowl, combine cereal and breadcrumbs. Place egg wash in a third bowl. Using standard breading procedure, coat burrata balls in flour mixture, egg wash, and cereal mixture. Repeat egg wash and cereal mixture twice. Place coated burrata balls on a small sheet pan, lightly cover, and refreeze.

To make the Berries: Combine strawberries, blueberries, raspberries, balsamic glaze, and pepper and set aside to macerate. [Amount of glaze can be adjusted based on preference.]

To garnish and serve: Deep fry 1 burrata ball until browned. Drain and arrange in a serving bowl. Arrange 1 cup of berries around cheese and drizzle with balsamic glaze and oil. Add a few peppercorns, microgreens, and a drizzle of honey. Serve with toasted brioche.

Chef Note: Burrata balls can be prepped from the refrigerator vs. freezing if they maintain firmness when coated.

Recipe courtesy of Chef Matt Burton for the California Milk Advisory Board

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California Milk Advisory Board
2156 W. Grant Line Road, Suite 100
Tracy, CA 95377
(209) 883-6455