Hello everyone, I post a recipe for fun today and tested this weekend with two friends to dinner. I propose today a remake of a classic ... The caprese with buffalo mozzarella and basil.
Ingredients for tomato jelly:
300/350 g red tomatoes / cherry ripe enough to taste with salt
5 / 7 gr of isinglass.
Blanch tomatoes in boiling water for one minute, then cool them immediately in a bowl of ice water, remove skin now and then pass them to the blender and then in a colander. Soak the gelatin in water cold (5 to 7 grams depending on the consistency you want, 5 g for a smooth texture, for an average 6 g, 7 for a very compact texture), warm a small part of the mixture in the microwave and let melt the jelly and squeezed dry, add remaining sauce now and put a pinch of salt. Put the mixture in the form of silicone in the glass, depends on what show you want to do, then transfer everything in the freezer.
Ingredients for the cream of buffalo mozzarella
250 grams of mozzarella DOC
2 tablespoons extra virgin olive oil is not aggressive (ok kind of Liguria)
250 g cream 250 g of milk,
7 / 9 gr of isinglass
Maglite
the mozzarella into cubes and then squeeze more 'you can, put now the mozzarella with the liquid obtained in wire cutter and then pour the oil, milk and cream. Then move the mixture through a strainer. Soak gelatin in cold water (for the same consistency considerations above). Heat a small amount of mixture in the microwave and let us melt the jelly and squeezed dry, add now the remaining mixture. Put molds in silicon or glass (the latter over the previous layer of jelly already firmer tomato) and Place in freezer.
Ingredients for the basil jelly
250 grams of water
50/70 oz fresh basil
4 / 5 tablespoons extra virgin olive oil
6 / 8 gr of isinglass
Put water on to boil for a few seconds and then tuffateci basil leaves (just long enough to make it even more of a green ' illuminated), then drain and cool them immediately in ice water, dry them and put them in a bowl with a 100/150 (lots with 100 g and then adjust the consistency to a fluid basis) g of water and cooking ' oil, blend with immersion blender until the mixture is smooth, pass through a strainer and riscaldatene loose a small part where the gelatin that you have previously soaked, wrung and dried, then add the remaining liquid and place on a plate in refrigerator
Composition plate
I've presented in this way, using gelatin tomato tartlet molds silicone model and the Bavarian model mozzarella small cake.
Then 2 hours before serving, take out the tomato jelly and the cream out of the freezer and put it on your plate and you put on it the jelly, tomato jelly, then take the basil, cut into strips of 1 cm and then into cubes and scatter them in a confusing way on the plate. Next put a small caprese "normal", then two slices of tomato and mozzarella with a few leaves of many basil, then given two rounds of oil over the dish and freshly ground black pepper. Let go in the temperature of tomato jelly and the cream and then you can serve or store in refrigerator and use it later.
This is a dish that is served at a low temperature, say a little less of that environment, if you want to serve warm, however, we can avoid the problem of the dissolution of the Bavarian jelly and putting them to 1 g of agar agar ( But that melts at temperatures more 'higher than those of fish glue, around 85/90 °) and then proceed normally as indicated above.
Another variant would be to replace the jelly with a basil sauce called "chlorophyll Basil, in which case proceed as follows: all identical to the previous step of the cutter, place the basil, blanched, cooled and dried in a container and clear set 5 / 6 tablespoons extra virgin olive oil with the blender and started to whip until get a sauce consistency is not very liquid) and then put on your plate ready to serve, here and there with a spoon from the top.
Try and let me know ...
