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I used Austrian pumpkin seed oil to flavor this "burrata". This oil is a culinary specialty from southern Austria, Styria. It adds beautiful green color and amazingly reach nutty flavor. The recipe is the same as in Whipping Siphons class + 35g of oil. Thank you, Grant, for the recipe and ideas!
I'd like to share a few tricks I used to get these guys better shaped and better/longer keeping the shape. I used to make Mozzarella and my experience helped me here.
1. When Mozzarella portions for "burrata"'s outer skin are heated in water, they loose more milk fat. It is more efficient to use microwave. It takes seconds to get a 35-40g portion of mozz to the right inner temperature (15 sec for 40g in my case) on high. It helps when cheese is already shaped as 1/4" thick disk before melting.
2. It becomes hot and pliable, oozing a little bit of whey. It is too stretchy at this point and will become too thin when filled with foam. It needs to cool down to 55-50C (about 45 sec). Now, we can dry it with paper towel and, pinching it like an empty round dumpling, form a future balloon with a neat edge to wrap around the nozzle.
3. This foam breaks when contacts with water. The tiniest hole or crack in a mozz skin will cause the problem. Instead of brine, I used an ice bath. My "burratas" were floating in silicon hemispheres in it. After initial 15 minutes of forming the shape, they were individually warped in food wrap and refrigerated till service (if serving all 10 portions at once).
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