Carpaccio of Bresaola with burrata cream
For 10 servings
600 ml Debic Cream Plus Mascarpone
200 g Burrata
5 g salt
600 g Bresaola
100 g Parmesan cheese
200 g rucola
100 ml Olive oil, lemon infused
Heat 200 milliliters of the Debic Cream Plus Mascarpone.
Put the burrata in a blender with 50 grams of the brine.
Add the heated cream and blender into a puree.
Strain through a fine mesh sieve and mix with the remaining cold cream.
Reserve in the refrigerator for minimal of one hour and whip into soft peaks.
Slice the bresaola thinly and portion in between layers of cling film.
Assemble the bresaola onto the plate.
Dress a dollop of the burrata mousse in the centre and garnish with the rucola, Parmesan slivers and a drizzle of the lemon oil.