JULIENNE BRUNO Burrella

Product Description

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.

Info

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Product attributes

Product attributes

Vegetarian

Vegan

Product Information

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

Country of origin

United Kingdom

Nutritional data

Typical Values

Per 100g

Energy

1017kJ / 247kcal

Fat

26g

Of which saturates

21g

Carbohydrates

1.6g

Of which sugars

0.1g

Protein

2.5g

Fibre

0.5g

Salt

0.5g

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.

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.

Ingredients

Soya

Drink, Coconut Oil, Water, Salt, Stabiliser (Carrageenan), Dextrose, Calcium Lactate, Acidity Regulator (Lactic Acid), Stabiliser (Xanthan Gum), Emulsifier (

Soya

Lecithins), Vegetable Fibres, Cultures

Allergen Information

Contains Soya

Dietary Information

Contains added sugars

Brand

Julienne Bruno

Manufacturer

Made by:

Julienne Bruno Ltd.,

Stonefield Close,

Unit 3,

Ruislip,

HA4 0GH.

Country of Packing

UK

Return to Address

Julienne Bruno Ltd.,

Stonefield Close,

Unit 3,

Ruislip,

HA4 0GH.

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!