Ways to Convert Leftover Fruit and Veg into a Icy Accompaniment – Guide
While most social media culinary fads focus on style instead of function, the viral frozen tomato idea provides practical culinary value and also solving a frequent leftover challenge. Admittedly, this approach has been around, but its versatility makes it worthwhile.
Chilled Fruit and Vegetable “Shaved Ice” with Fresh Cheese
Freezing ranks among the best tools to minimize kitchen waste. Whenever in doubt, freeze ingredients! This easy yet versatile recipe makes use of scraps and overripe produce by freezing and repurposing them into a special first course.
Burrata complements ideally with the light texture of scraped frost. It consists of pulling mozzarella to form a sack packed with stracciatella, resulting in one of the most delicious dairy products known.
A single kind of veggie works well to prepare this, though you can blend multiple items if desired. You might aim for a bright blend – for example cucumber, tomato, and pepper creating a Jamaican-style theme. Additional excellent matches include beetroot with balsamic vinegar and dill, carrots with orange and fennel, or fig with balsamic glaze and black pepper.
This dish is intended per person servings, so serve an entire cheese for each person.
Yields 1
1 fruit or vegetable
One burrata cheese
Sea salt
Additional ingredients (use as desired):
Liquid fat: cold-pressed rapeseed oil
Flavorings: thyme, aleppo pepper
Acidic component: lemon juice, and zest if available
Select your chosen fruit or vegetable and chill it completely for no less than 6 hours, or until solid.
Just before eating, place the cheese on a platter and shred the chilled ingredient directly over it. Top well with sea salt, add a splash with oil. Include spices or a touch of acidity, then eat at once – the grated ice dissolve fast.
