Gazpacho Jelly with Baby Mozzarella Recipe

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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

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

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How to make Gazpacho Jelly with Baby Mozzarella

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

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