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Do you have a great recipe?. Share your favorite food recipes with the community. It is easy, Sign in (free) then write on your recipes and receive some comments on your recipe. Registration is 100% free.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