by: ProChef360Blog Gazpacho Jelly With Baby Mozzarella

Gazpacho-jelly-with-baby-mozzarella

Exotic gazpacho with mozzarella twist. Visit http://prochef360blog.com for more recipes.


Created on : 20-11-2008

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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

  1. 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
  2. Dissolve the gelatine and add to the gazpacho and chill over night in a rectangle shallow dish which has to have a flat bottom
  3. Marinate the halved baby mozzarella with the pesto, refrigerate overnight as well
  4. 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
  5. Day 2: Cut the gazpacho jelly into stripes (see photo) just allow enough space to arrange the baby mozzarella halves on top
  6. Add a cut to size toasted slice of Focaccia, spread with the tapenade, top off with rocket leaves and red onion rings
  7. Garnish with the balsamic reduction using a paintbrush, add a grind of black pepper
  8. Lastly add the poached cherry tomatoes (looks a lot better on the bunch) and serve

Tags

| mozzarella

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