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Gazpacho Jelly with Baby Mozzarella Recipe

Ingredients

How to make it

  • 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 @ 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

People Who Like This Dish 1
Reviews & Comments 2

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  • 22566 15 years ago
    Sublime.

    Thank-you

    Kind Regards
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    What a fantastic post and great picture. High 5.
    Was this review helpful? Yes Flag

The Cook

prochefblog Melbourne, AU

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