Zucchini and burrata salad, Pommeau caramel
Recipe by The Presbytere
Chef Edward-Delling-Williams’ words:
“Mint and lemon can be a bit aggressive.
The burrata brings sweetness, it rounds out the taste.
With a Pommeau caramel, it’s even better!”
ingredients
1 zucchini
1 buratta
250g sugar
150g cream
50g of butter
10 cl Pommeau de Normandie
1 lemon
Olive oil
Mint leaves
In a saucepan, make a brown caramel with the 250 g of sugar.
Once caramel is cooked, add the Pommeau de Normandie off the heat and let it reduce to a syrup.
Add the cream and butter.
Cool it down.
Roughly chop the zucchini and chop the mint.
Season with lemon juice, salt, mint and olive oil.
Set up zucchini on the plate and pour the caramel over the salad
Break and put the burrata on top of the zucchini.
