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Gazpacho Jelly with Baby Mozzarella

Recipes »  Appetizers  »  Antipasto

This gazpacho jelly with baby mozzarella appetizer is a creative twist using mozzarella. Credit belongs to http://prochef360blog.com/

 "Nice idea, although I think I will try this using agar or pectin instead of gelatin. I prefer to keep my vegetable dishes free of animal by products, and use gelatin only for meat glazes, etc." - porterlu

Yield: 4 Ready in 1 hours, 40 minutes

Cuisine: "Spanish"Main Ingredient: "Dairy"

(3.7, 6) 100% would make again (reviews)

Favorite favorite of 41 people 20 people Try Soon want to try


Servings          
Original recipe makes 4
80 gmBaby Mozzarella
12 pcCherry Tomato
20 gmBasil Pesto
20 gmBlack Olive Tapenade
40 gmRocket Leaves
40 gmRed Onion
Salt and Pepper; (To Taste)
80 mlBalsamic Vinegar
20 gmBrown Sugar
50 gmFocaccia Bread; Toasted
1 Gazpacho Jelly; (recipe)
50 gmVine Tomato
1 CloveGarlic Clove
20 gmRed Onion
20 gmRed Peppers
20 gmGreen Peppers
20 gmCucumber
20 mlOlive Oil
10 mlSherry Vinegar
1 Gelatin; (Take 8 Sheets to the Litre)
5 pcPeeled Almonds Soaked in Milk

Gazpacho Jelly with Baby Mozzarella Preparation

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 ~~at; 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

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  • photo by ProChef360Blog ProChef360Blog

    • Calories Per Serving: 441
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    Gazpacho Jelly with Baby Mozzarella Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    sasasa
    2 weeks, 2 days, 1 minutes ago
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    4 months, 1 hours, 38 minutes ago
    Looks like perfection!
    9 months, 2 weeks, 4 days, 16 hours, 29 minutes ago
    great photo, wow, im impressed
    2 years, 5 months, 4 weeks, 1 days, 20 hours, 6 minutes ago
    Nice idea, although I think I will try this using agar or pectin instead of gelatin. I prefer to keep my vegetable dishes free of animal by products, and use gelatin only for meat glazes, etc.
    4 years, 1 months, 17 hours, 6 minutes ago
    [I posted this recipe.]
    4 years, 6 months, 1 weeks, 8 hours, 7 minutes ago

    Tags

    1. mozzarella cheese
    2. yummy
    3. best
    4. mozzarella
    5. Breakfast
    6. Fall
    7. Comforting
    8. Appetizer
    9. Summer
    10. Hors d'Oeuvre
    11. Tangy

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