Gazpacho Jelly With Baby Mozzarella |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Gazpacho and Mozzarella dish Taken from Ingredients:
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
2. Prepare a gazpacho with the shown ingredients, season to taste. Make sure to add the almonds and oil last, to ensure a smooth consistency
3. Dissolve the gelatine and add to the gazpacho and chill over night in a rectangle shallow dish which has to have a flat bottom
4. Marinate the halved baby mozzarella with the pesto, refrigerate overnight as well
5. 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
6. Day 2
7. Cut the gazpacho jelly into stripes (see photo) just allow enough space to arrange the baby mozzarella halves on top
8. Add a cut to size toasted slice of Focaccia, spread with the tapenade, top off with rocket leaves and red onion rings
9. Garnish with the balsamic reduction using a paintbrush, add a grind of black pepper
10. Lastly add the poached cherry tomatoes (looks a lot better on the bunch) and serve
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