Globally award-winning plant-based cheese inspired from the world of Burrata; created with chefs and home-cooks in mind. Hand-made locally in West London using natural fermentation techniques. The delicate bite and creamy interior leaves a fresh palette with a hint of tangy afternote. Enjoy on its own, top grilled vegetables and salads, or break it open on freshly baked dough.
Features
Great British Food Awards 2023 Gold, For salads & sandwiches, Fermented, plant based & ready for service, Loved by chefs & home cooks nationwide, Whatever you do in life, do it with taste, Delicate, creamy & plant-based
Further Description
Hundreds of 5 star reviews on trustpilot
Brand
Julienne Bruno
Storage
Keep Refrigerated
Preparation and Usage
It's a salad topping and much more. Cut it open into sandwiches or break it over freshly baked puff pastry pies. A super versatile ingredient in any kitchen.
Country of Origin
United Kingdom
Packed In
UK
Manufacturer
Made by: Julienne Bruno Ltd., Stonefield Close, Unit 3, Ruislip, HA4 0GH.
Return To Address
Julienne Bruno Ltd., Stonefield Close, Unit 3, Ruislip, HA4 0GH.
Package Type
Pot
Recycling Information
Film - Do Not Recycle; Pot - Recycle
Other Information
Full Product Name: Plant-Based Rounded Product with a Creamy Inside and Delicate Bits.
Storage: Keep product refrigerated below 5°C. Once opened, consume within 3 days. Use by - see bottom of pack.
Recipes
RISOTTO VERDE & BURRELLA
INGREDIENTS 380g carnaroli or arborio rice 1 shallot thinly diced 1 garlic clove thinly chopped 1.4L vegetable stock 300g spinach + a few small leaves for the plate 200g rocket + a few small leaves for the plate 1 Burrella® 50g Crematta® 1 lemon zest 5cl of white wine Salt Freshly ground pepper Fleur de sel Olive oil Extra virgin olive oil
METHOD 1) Start by preparing the purée. Cook the spinach and rocket in boiling water for 5 minutes. Press firmly to remove excess water, then blend with olive oil. Cool in a bowl on ice to maintain its vibrant green colour. 2) In a pan, add olive oil. Gently sweat the finely diced shallots and thinly chopped garlic. When translucent, add rice and continue to sweat gently. Ensure constant stirring. 3) Once the rice is transparent, deglaze with white wine and reduce the liquid. Add vegetable stock and a pinch of salt. Cook the rice, gradually adding small amounts of vegetable stock each time it absorbs the liquid. 4) Cook the risotto for around 17 minutes or until al dente. When the risotto is cooked, remove from the stove and incorporate the green purée. Add Crematta®, salt, and pepper, ensuring thorough seasoning. Serve the risotto on the plate, next place the Burrella® in the middle of the rice, opening it to showcase its creamy interior. Season the Burrella® with extra virgin olive oil, fleur de sel, and freshly ground pepper. 5) Dress the plate with a few small leaves of spinach and rocket. Sprinkle lemon zest generously. 6) Enjoy!`
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