Burrata panna cotta with fresh cherry tomatoes and anchovy fillets



Soak the gelatine in cold water. Blend the burrata with the cream and bring to 80°C.
Combine the strained gelatine and season with a pinch of salt. Pour into the molds and put them in the refrigerator to solidify.
Cut the cherry tomatoes, mix with the salad and season with oil, salt and fresh aromatic herbs.

To serve

Make the panna cotta and arrange it on the dishes. Accompany with anchovy fillets, spread out the cherry tomatoes and season with a drizzle of seasoning oil.