Burrata Semifreddo

Dissolve the cornflour in 30ml of milk taken from the total. Put the milk in a saucepan with the sugar, cream. Add the prepared cornflour and the seeds of half a vanilla pod. Bring to a boil, then remove from heat and add the gelatine sheet previously soaked in cold water.

Blend the burrata with its governing liquid, then add the milk and pour everything into single-portion silicone moulds; refrigerate first for an hour, then put in the freezer for at least two hours.

In the meantime, prepare the crumble. In a bowl, mix the flour with the sugar and cocoa, add the extra virgin olive oil and mix with a spoon to a crumbled mixture. Place it in a baking dish on a sheet of parchment paper and bake it in the oven at 180°C for 15 minutes. Remove from the oven and allow to cool.

For the raspberry coulis, rinse the raspberries and let them drain well. Put the fruit in a pot and start cooking over low heat, until they are flaked. Remove from the heat and add the icing sugar and lemon juice, mix everything well, place on the heat for a couple more minutes.

Now remove them from the heat and filter the preparation in a narrow mesh strainer by pressing the pulp with the back of a spoon to extract the juice. Now your coulis is ready, keep it in the fridge until needed

When the burrata semifreddo is well frozen, start preparing the icing. Cut the dark chocolate into flakes and put it in a bowl with extra virgin olive oil. Boil the condensed milk with water and sugar in a saucepan, pour it boiling over the chocolate and mix well until it dissolves well. Add the gelatine in sheets, already soaked in cold water and dissolve well.

When the icing has reached a temperature of 32°C, take the burrata semifreddo out of the freezer and put it on a wire rack, then glaze it with the chocolate icing.

On the plate, put some cocoa crumble, the glazed burrata semifreddo and decorate with raspberry coulis.