Traditionally, burrata is a ball of mozzarella curds infused with cream, like a water balloon, but way more edible. Mozzarella curds are warmed in salted water until they are pliable and stretchy, forming the taut outer layer. Then, the cheese is worked into a pouch and filled with cream. We use a siphon to lighten the consistency of the inner cream, with a bit of xanthan to thicken the texture. Also, the nozzle on the siphon is a great instrument for filling up the mozzarella balloons. —

I used Austrian pumpkin seed oil to flavor my modernist “burrata” appetizers. This oil is a culinary specialty from southern Austria, Styria. It adds beautiful green color and amazingly reach nutty flavor.

A few tricks I discovered to make these appetizers better shaped:

1. When Mozzarella portions for outer skin are heated in water, they loose more milk fat. It is more efficient to use microwave. It takes about 15 seconds to get a 35-40g portion of cheese to the right inner temperature on high. It helps when cheese is sliced 1/4″ thick in advance.

2. It becomes hot and pliable, oozing a little bit of whey. It is too stretchy at this point and will become too thin when filled with foam. It needs to cool down to 55-50C (about 45 sec). Pat it dry with a paper towel and now it is ready to form a future balloon with a neat edge to wrap around the nozzle.

3. The foam breaks when contacts with water. Also, the tiniest hole or crack in a Mozzarella skin will be an issue. Instead of brine, I used an ice bath. My “burratas” were floating in silicon hemispheres in it. After initial 15 minutes of forming the shape, they were individually warped in food wrap and refrigerated till service (if serving all 10 portions at once).

Pumpkin Seed Oil “Burrata” Appetizers

Prep Time45 mins
Total Time45 mins
Course: Appetizer
Cuisine: Modernist
Keyword: cheese, cream, lycooking, lyukum cooking lab, recipe
Servings: 10 portions


for filling

  • 265 g Mozzarella curd
  • 180 g milk
  • 35 g heavy whipping cream
  • 4 g kosher salt
  • 0.2 g xanathan gum
  • 35 g pumpkin seed oil extra virgin

for skin

  • 400 g Mozzarella disks

for ice bath

  • 8 cups water
  • 8 cups ice


  • In a blender, combine all filling ingredients. Blend until smooth.
  • Pour filling into siphon. Charge with one cartridge of N2O. Swirl a few times. Test one charge to see whether you need a second. Store siphon in fridge until needed.
  • Prepare an ice bath with floating silicon molds.
  • To fill skins, work with one portioned disk at a time. Microwave it to make stretchy, fill with siphoned foam, form "burrata", and place it in a dedicated silicon mold. Repeat with every portion of cheese.
    Modernist "Burrata"


Whipping siphon,
N2O cartridges,
Silicon semi-sphere molds
Source: ChefSteps Whipping Siphons class
Modernist "Burrata"