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by: ProChef360Blog Gazpacho Jelly With Baby Mozzarella
Exotic gazpacho with mozzarella twist. Visit http://prochef360blog.com for more recipes.
Created on :
20-11-2008
Ingredients ( 6 )
- 80 gm Baby Mozzarella
- 12 pc Cherry Tomato
- 20 gm Basil Pesto
- 20 gm Black Olive Tapenade
- 40 gm Rocket Leaves
- 40 gm Red Onion
- Salt and Pepper (To Taste)
- 80 ml Balsamic Vinegar
- 20 gm Brown Sugar
- 50 gm Focaccia Bread- Toasted
- Gazpacho Jelly (recipe)
- 50 gm Vine Tomato
- 1 pc Garlic Clove
- 20 gm Red Onion
- 20 gm Red Peppers
- 20 gm Green Peppers
- 20 gm Cucumber
- 20 ml Olive Oil
- 10 ml Sherry Vinegar
- Gelatin (Take 8 Sheets to the Litre)
- 5 pc Peeled Almonds Soaked in Milk
Directions
- Day 1: Prepare a gazpacho with the shown ingredients, season to taste. Make sure to add the almonds and oil last, to ensure a smooth consistency
- Dissolve the gelatine and add to the gazpacho and chill over night in a rectangle shallow dish which has to have a flat bottom
- Marinate the halved baby mozzarella with the pesto, refrigerate overnight as well
- Poach the cherry tomatoes in herb oil @ 70 degrees Celsius until the skin pops off (usually takes 45 minutes) drain and chill. Reduce the balsamic vinegar with the brown sugar to have a paint like consistency and chill
- Day 2: Cut the gazpacho jelly into stripes (see photo) just allow enough space to arrange the baby mozzarella halves on top
- Add a cut to size toasted slice of Focaccia, spread with the tapenade, top off with rocket leaves and red onion rings
- Garnish with the balsamic reduction using a paintbrush, add a grind of black pepper
- Lastly add the poached cherry tomatoes (looks a lot better on the bunch) and serve
Tags
| mozzarella
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