Caprese… sweet and savory

The recipe

Ingredients for 4 people

1pcs Isomalt Sphere
25g Mozzarella Mousse
155g Tomato Coulis
4g Basil Emulsion
2pcs Bread Croutons
2pcs Sundried Tomatoes
2pcs Buffalo Mozzarella Cubes
3 Basil Sprouts

Isomalt Sphere

500g Isomalt
30g Water

Procedure

Bring the Isomalt to a temperature of 180°C. Remove from the heat and add the water with the help of a ladle. Pour the resulting mixture onto a silpat. While still hot, work the sugar, using the silicone mat, to mix everything well by folding it over itself several times until a satiny effect is obtained. Blow into the mass while still hot (90°/100°C), until you have a sphere with a thin surface. Allow to cool and create an opening in the base that will then be used to insert the mozzarella mousse.

Mozzarella Mousse

250g Buffalo Mozzarella
125g Fresh Whole Milk
250g Fresh Cream
100g Egg White
6g Fish Gelatine

Procedure

Soften the fish gelatine in cold water. Meanwhile, blend the diced mozzarella and milk in the blender until smooth.
Add the egg white and fresh cream, blend for just a few moments without whipping the mixture.
Pass through a fine sieve.
Dissolve the fish gelatine in a small amount of the mozzarella mixture and add it to the rest.
Strain again through a fine sieve, fill a whipped Cream dispenser and load it with 2 cream chargers.
Leave to rest for 2 hours in the fridge before using.

Tomato Coulis

200g Datterini Tomatoes
200g Preserved Cherry Tomatoes
200g Preserved Piennulo Tomatoes
2pcs Shallots
1 bunch Basil
Extra virgin olive oil to taste
Salt and pepper to taste

Procedure

Finely chop the shallot, wilt it gently in a saucepan.
Over high heat, add the three varieties of tomatoes cut into quarters and cook for a few minutes, mixing frequently.
Season with salt and pepper.
Continue cooking them slowly for 15 minutes.
Remove the saucepan from the heat and infuse it with the bunch of basil.
Blend the sauce in a blender, emulsifying it with some oil to obtain a creamier consistency.
Strain through a spider strainer, chill.

Basil Emulsion

100g Blanched Basil
80g Grated Parmesan Cheese
100g Roasted Pine Nuts
20g Pecorino Grated
80g Extra Virgin Olive Oil

Procedure

Previously blanch the basil in plenty of salted water. Cool it in water and ice, drain it and squeeze out all the excess water well. Once you have obtained 100 g of ‘bleached basil’, add all the other ingredients into a container and mix well.
Fill a Pacojet container with the mixture and blast chill to - 20°C.
pacossare everything.
Blast again.
Shortly before use, pacossare it a second time and pass it through a fine-mesh sieve with the aid of a spatula.
Store the emulsion in a pastry bag.

Bread Croutons

200g Pane Cafone or Rustic Country Bread
Extra virgin olive oil

Procedure

Cut 2 slices of bread into small cubes (0.5 cm x 0.5 cm).
Heat a non-stick frying pan with a little oil.
Brown the bread cubes evenly, transfer to a plate with paper towels.

Sundried Tomatoes

20pcs Datterini tomatoes
Lemon peel to taste
Garlic to taste
Thyme to taste
Salt to taste
Icing sugar to taste
Pepper to taste

Procedure

Peel the cherry tomatoes by blanching them for a few seconds and then cooling them quickly in water and ice. Cut them in half and place them on a baking tray with greaseproof paper, taking care to arrange them all with the inside pulp facing upwards. Season well with thyme, lemon zest, garlic, salt and pepper. Finally, sprinkle with icing sugar. Leave the tomatoes to wilt gently in the oven at 50°C for three hours with the door slightly open.

Mozzarella cubes

20pcs Datterini tomatoes
Lemon peel to taste
Garlic to taste
Thyme to taste
Salt to taste
Icing sugar to taste
Pepper to taste

Procedure

Cut the mozzarella into small 0.5 cm x 0.5 cm cubes.

Setting up the Plate

Place the tomato coulis on the bottom, then the bread croutons, the candied cherry tomatoes, the mozzarella cubes and the pesto emulsion.
Place the sphere filled with mozzarella foam on top, surround with extra virgin olive oil, course salt, course ground pepper and finally some basil sprouts.
Serve.