Burrata, Pea Purée, Confit Lemon & Chilli Edamame

Name: Burrata, Pea Purée, Confit Lemon & Chilli Edamame
Yield: 10 starter portions
Ingredients: 10 each Burrata, 125 g balls, one per portion; 1 full batch, use the basil and white grape vinegar variation Bright Green Pea Purée; 1 batch Confit Lemon Brunoise; 1 batch Chilli Crisp Edamame; for finishing Good olive oil; for finishing Black onion seeds

Burrata with basil pea purée, sweet-hot edamame and confit lemon.

Burrata with basil pea puree, confit lemon and chilli edamame.

The warmer, more assertive sibling to the minted pea plate. Basil and white grape vinegar sharpen the pea base while chilli, smoked paprika, palm sugar and confit lemon bring sweet heat and brightness around the burrata.

Written for 10 starter portions · 1 x 125 g burrata ball with purée and garnish

Cook this

Ingredients

Serves

Burrata, 125 g balls, one per portion10 each
Bright Green Pea Purée1 full batch, use the basil and white grape vinegar variation
Confit Lemon Brunoise1 batch
Chilli Crisp Edamame1 batch
Good olive oilfor finishing
Black onion seedsfor finishing

Method

Prepare the pea purée using 10 g basil in place of the mint and 5 ml white grape vinegar in place of the lemon juice.
Prepare the confit lemon brunoise and chilli crisp edamame.
Bring the burrata out just long enough to lose the refrigerator chill.

Chef’s notes

This version is intentionally warmer and more expressive than the minted pea plate: sweet heat, citrus and smoke around the same cool burrata centre.

The finish

Make a wider swoosh of the basil pea purée.
Place the burrata slightly off centre.
Spoon the chilli crisp edamame onto one side and scatter the confit lemon brunoise.
Drizzle with olive oil and finish with black onion seeds.

Keeping

Prepare the components separately and assemble only at service.

Allergens and diet

Milk. Soy.

Last refined · September 2026