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How to make it

  • Combine pureed tomato sauce with vegetable stock, Tabasco and chopped basil in a medium saucepan.
  • Heat over medium heat, until warm to the touch.
  • Don’t let it simmer.
  • Remove from heat.
  • In a small bowl, sprinkle gelatin over cold broth and let soften, about 1 minute.
  • Add gelatin mixture to tomato mixture; stir to combine.
  • Grease a 7x5-inch baking dish with olive oil.
  • Pour tomato mixture into pan and refrigerate, uncovered, until gelee is set, about 6 hours.
  • Lightly toast coriander seeds in a small skillet over medium-low heat until fragrant and toasted; remove from heat, transfer to a cutting board and crush with the side of a chef’s knife.
  • Slice gelee into 24 (1-inch) cubes.
  • Cut mozzarella into 12 (1-inch) cubes.
  • Sandwich cheese cubes between gelee cubes to make 12 stacks.
  • Place 12 basil leaves onto 6 small appetizer plates; set stacks onto basil leaves.
  • Drizzle stacks with oil and sprinkle with sea salt and crushed coriander.

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