This is a wonderful way to make a completely average ball of mozzarella feel (almost) like the most decadent burrata! In November the market stalls in Paris are full of figs and persimmons, so I`ve chosen to use these. During summer I love to top the mozzarella with cherries, peaches or sweet tomato…
Slice the mozzarella into discs (make sure to squeeze out the water properly first) and arrange on a serving plate. Top with chopped tarragon, salt, pepper and chili flakes. Spread out the crème fraîche on top of the mozzarella.
2
Wash and slice figs and persimmon. Add to a bowl and mix with a little olive oil and lemon juice.
3
Top the mozzarella with the fruit and finish with more tarragon, olive oil and chili flakes. Enjoy with good bread!
