Grilled peaches | Burrata mousse | By Njam

4 persons | Shichirin, Desserts | Vegetarian | Dessert

Prep time

This recipe was created in collaboration with Njam.

• Light a moderate amount of binchotan, open the air vents of the shichirin two-thirds of the way and allow it to reach the proper temperature. Once the YAKINIKU® Shichirin is hot, place the grill grate on top.

Cook time

• Cut a peach into large pieces and heat them in a saucepan with a little sugar, peach liqueur, cascabel chili, orange juice and zest, along with a vanilla pod. Let the mixture slowly thicken and caramelize.
   
• Cut the other peaches into pieces and remove the pits. Place the peach slices on the Kamado. Add the slices to the pan with syrup once they are golden brown. Add the finely chopped hazelnuts for some crunch.
   
• Carefully add the burrata to the mascarpone, so that it retains its texture. 
   
• Spoon the mousse onto a plate, add the peach pieces and drizzle with the syrup. Finish with a pinch of sumac.