Burrata is a delicious, creamier version of mozzarella that lends itself surprisingly well to desserts. If you can’t find burrata, use mozzarella or even ricotta sweetened with a little honey. There are some good artisan honeycomb bars out there, either plain or coated in chocolate; or go for chunks of a classic Crunchie if you prefer.
Timings
Prep time: 5 minutes
Cook time: 5 minutes
Serves
4
Ingredients
- 1 x 400g tin black cherries
- 1 tsp cornflour, dissolved in a little water
- 2 x 250g balls of burrata, drained
- 1 bar of chocolate-coated honeycomb (or plain if you prefer)
Method
- Drain the cherries in a sieve over a small saucepan to catch the liquid. Bring the syrup up to a boil, then drop to a simmer and stir in enough cornflour mix to thicken.
- Simmer for a minute, then remove the pan from the heat and leave to cool a little. Stir the cherries into the syrup.
- Gently tear the balls of burrata in half and place one half on each plate, torn-side up.
- Spoon over the cherries and sauce, then break the honeycomb into pieces to scatter over the top.