List of Ingredients
- 1/2 LB. of Burrata cheese
- 1 C. of milk
- 1/2 LB. of cherries, pitted
- 1 C. of granulated sugar
- 1/4 LB. of 65% dark chocolate
- 1 STICK of butter, plus 1 tablespoon
- 1 1/4 C. of almond flour
- 1/4 C. of Burrata preserving liquid
- 3 of eggs
- Italian 00 flour
- Cornstarch
- Powdered sugar
- Vanilla bean pod
Method
Melt 1 tablespoon of cornstarch in 2 tablespoons of milk; pour the rest of the milk into a saucepan with 1/3 cup of granulated sugar; add in the melted cornstarch and milk mixture and the seeds from half a vanilla bean pod. Place the saucepan on the heat until it reaches 185°F; after 5 minutes, remove from the heat.
Blend the Burrata cheese with its preserving liquid and add it into the milk; blend everything until you obtain an even mixture, then pour it into an ice cream maker and start the machine. Using an electric hand mixer, cream the butter with 2/3 cup of sugar until frothy, then incorporate the egg yolks, the almond flour, and continue to beat.
Beat the egg whites to stiff peaks. Melt the chocolate over a bain-marie. Add the melted chocolate to the egg yolk mixture, gently stirring. Finally, incorporate the beaten egg whites. Butter a springform pan (7-inch diameter, 3-inch height); line it with parchment paper, and butter and flour this as well.
Pour in the batter and top with the cherries. Bake at 350°F for 1 hour. Remove it from the oven and let it cool; remove the springform pan, dust the cake with powdered sugar, and serve with the ice cream in separate cups. Garnish as desired with cherries.