Apricot granita on burrata with black olives

Total: 5 hr 25 Min. | Active: 25 Min.
vegetarian, gluten-free
Nutritional value / people: 785 kcal
, Fat: 45 g
, Carbohydrate: 66 g
, Protein: 19 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Granita

5 dl water
200 g sugar
500 g apricots, pitted
½ organic lemon, use grated zest and juice
40 ml apricot schnapps

Olives

125 g black olives
1 tbsp olive oil
1 tbsp red wine vinegar
2 tbsp thyme leaves
salt and pepper to taste

Burrata

4 burrata
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How it's done

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Granita

To make the granita, pour the water and sugar into a small pan and bring to the boil, reduce the heat and simmer for approx. 2 mins. Add the apricots, return to the boil. Remove the pan from the heat, allow to cool a little. Add the lemon zest, lemon juice and schnapps. Puree the mixture, strain it through a fine sieve into a shallow dish.

Cover and freeze the mixture for approx. 5 hrs., scrape the mixture four times with a fork until frozen.

Olives

Place the olives in a bowl, add the oil, vinegar and thyme, season and mix well.

Burrata

Plate up the burrata, prise open the middle. Place the marinated olives in the centre and serve the granita on top.

Good to know
Tip: Use a loaf tin or gratin dish to freeze. Take the granita out of the freezer shortly before serving. Scrape the surface with a fork, then serve. In winter, the apricots can be replaced by oranges. The cheese can be Brie or another soft cheese, depending on personal preference.

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