Burrata Mousse with Oregano Cream and Fresh Vinaigrette
Ingredients
- —150 g Stracciatella di Burrata
- —2 tablespoons Greek yogurt
- —1 tablespoon olive oil
- —1 teaspoon finely chopped oregano
- —1 tablespoon lemon juice
- —1 tablespoon extra virgin olive oil (for vinaigrette)
- —Pepper
- —Salt
- —Optional: a small amount of honey
- —Fresh oregano or microgreens
Instructions
Blend Stracciatella di Burrata with a bit of yogurt to create a soft, creamy mousse.
Whisk olive oil, lemon juice, and finely chopped oregano into a smooth, herby cream.
Prepare a light vinaigrette using lemon juice, olive oil, pepper, salt, and optionally a touch of honey.
Spoon the burrata mousse into a bowl or onto a plate.
Add the oregano cream alongside or swirl it partially through the mousse.
Drizzle the vinaigrette around for a refreshing touch.
Finish with oregano, black pepper, or microgreens.
Serving Tip
A soft, airy burrata mousse paired with a herby oregano cream and a fresh, light vinaigrette. The result is a refined appetizer that balances creaminess, freshness, and aromatic depth beautifully—elegant and surprisingly simple to serve. Serve immediately for the best texture and freshness, preferably on a chilled plate.
Storage Tip
Store the mousse and vinaigrette separately; stir briefly before serving.