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