© Guillaume Czerw
“This is a lovebird recipe. You can use bufala mozzarella, but it will be less creamy and less cozy”, explains Christophe Adam, the star pastry chef, creator of l'Éclair de Génie, at the origin of the book, Fraise published by Éditions de La Martinière.
For 2 persons
First prepare the vinaigrette: remove the stems of the strawberries then mix to create juice.
Sieve the juice, then whip it with olive oil, salt and pepper.
Cut the tomatoes and strawberries into pieces, the watermelon into triangles.
Place everything is a dish surrounding the two balls of burrata.
Sprinkle with vinaigrette and decorate with the basil and min leaves.
Fraise, by Christophe Adam at the Editions de La Martinière, 12,90 €.