French Perigod Truffles with Bentons Ham topping the house made Burrata
Ingredients
- 1 Pound Mozzarella Curd, use the best available, such as Caputo Brothers curd
- 2 Cups Heavy Cream, the higher the fat content the better
- 1 Tablespoon black truffle oil
- Kosher salt
- 1/2 gallon water, 182 degrees Fahrenheit, more water may be needed
- 1/4 Cup diced ham, such as Benton's Country Ham
- Salt and pepper, to taste
- Juice of 1 lemon
- 1/4 Cup chopped parsley, washed and dried
- 1 bay leaf
- 12 sprigs thyme, leaves pick off the stem
- 4 Leeks, julienned crosswise and washed in cold water
- 1 Pound butter
- French Perigord truffles
- Sea salt
Instructions
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