About This Strawberry Burrata<\/h2>\n\n\n\n
When I saw a reel on Instagram featuring burrata with strawberries, I immediately wanted to try it! Madamcadamia<\/a>\u2019s strawberry burrata instantly caught my attention and inspired this recipe. While her version leaned toward a sweet-and-savoury salad, I decided to take the burrata in a dessert direction instead. And since burrata pairs wonderfully with pesto, and strawberries pair beautifully with pistachios, the idea of a burrata, strawberry, and pistachio pesto dessert naturally took shape in my mind.<\/p>\n\n\n\n Strawberry compote is very easy to make. Simply heat the strawberries with the other ingredients until the fruit becomes very soft. They will then mash easily to form a compote.<\/p>\n\n\n\n I recommend cutting the strawberries into a fine brunoise. This helps them cook more quickly and makes the compote more uniform. Personally, I prefer keeping small pieces of fruit, so I don\u2019t blend the compote, but you can certainly do so if you prefer a smoother texture.<\/p>\n\n\n\n Adding a few basil leaves at the end adds a pleasant herbal note, but you can omit them if you prefer.<\/p>\n\n\n\n I didn\u2019t invent pistachio pesto (although I wish I had). This specialty already exists and originates from Sicily. Traditional pistachio pesto, however, is a savoury preparation. But since the classic basil pesto has already been reinvented in sweet versions by great pastry chefs, why not do the same with pistachio pesto?<\/p>\n\n\n\n To be honest, I encountered a few challenges with the texture of my pesto. Because the quantities were quite small, my food processor had trouble blending it the way I wanted. As a result, my pesto was less smooth than I had hoped. I eventually accepted a slight compromise on the texture, although I\u2019m sure that with more blending I could have achieved a more fluid pesto. In the end, I actually like the consistency, it adds a bit of crunch to the dessert.<\/p>\n\n\n\n The flavour is surprising. You can clearly taste the pistachio, with a subtle hint of basil in the background. The result is delicate and indulgent, and it pairs perfectly with the rest of the dessert.<\/p>\n\n\n\n Tips and Advice<\/strong><\/p>\n\n\n\n – To bring out the pistachio flavour, lightly toast the pistachios before blending them, about 10 minutes at 170\u00b0C (340\u00b0F).<\/p>\n\n\n\n – This recipe can easily be adapted with other seasonal fruits of your choice, peaches would be a perfect alternative for exemple.<\/p>\n\n\n\n – If you don\u2019t have burrata, you can substitute it with cottage cheese, or even Greek yogurt. Of course, it will be different, but still very delicious.<\/p>\n\n\n\n – Do not waste the strawberry tops: use them to prepare some strawberry syrup<\/strong><\/a>.<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n Here are a few burrata recipes already published on the blog that might interest you:<\/p>\n\n\n\nThe Strawberry Compote<\/h2>\n\n\n\n
The Pistachio Pesto<\/h2>\n\n\n\n
More Recipes with Burrata<\/h3>\n\n\n\n
![\"Burrata,](\"https:\/\/delamourencocotte.com\/wp-content\/uploads\/2024\/04\/Burrata-fraises-pesto-de-pistache-scaled.jpg\")
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