Gazpacho Jelly with Baby Mozzarella

Gazpacho Jelly with Baby Mozzarella

Ready in 1 hour
6 review(s) averaging 3.7. 100% would make again

Top-ranked recipe named "Gazpacho Jelly with Baby Mozzarella"

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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

Ingredients

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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
1 Gazpacho Jelly; (recipe)
50 gm Vine Tomato
1 Clove 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
1 Gelatin; (Take 8 Sheets to the Litre)
5 pc Peeled Almonds Soaked in Milk

Original recipe makes 4

Servings  

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

Credits

Added on Award Medal
Calories Per Serving: 441 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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jingzhang 1 year ago
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sunilpatidar 1 year ago
Looks like perfection!
aaronwatkins 2 years ago
great photo, wow, im impressed
CCheryl 4 years 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.
porterlu 5 years ago
[I posted this recipe.]
ProChef360Blog 6 years ago
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