Tomato mozza with agar-agar

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Tomato mozza with agar-agar

Tomato mozza with agar-agar

Tomato mozza with agar-agar
Tomato mozza with agar-agar

Number of people

250 g tomato

1/2 g Espelette chilli pepper

90 g mozzarella buffala

10 cl of liquid cream

3 g agar-agar

1/4 fresh basil leaf

1 pinch of salt

1 pinch of pepper

1 slice of wasabi gouda

1 teaspoon sweet chili sauce

Preparation: 2h30
Step 1
Put the tomato sauce in a saucepan, add the Espelette pepper and half of the agar-agar, mix well, bring to a boil for 3 minutes with a whisk.
Step 2
Place a cling film on the 29 cm diameter cake pan, pour in the tomato sauce. Place in the refrigerator.
Step 3
For the mozzarella, place it in a food processor and cut it into large pieces with the basil, mix it coarsely.
Step 4
In the pan, add the agar-agar with the mozzarella salt and pepper, melt with a whisk.
Step 5
As soon as the agar-agar is melted, stop cooking, add the mozzarella, mix vigorously and put in a mold identical to the first one and put in the refrigerator.
Step 6
Leave both preparations to rest for 1 hour in the refrigerator. Then using a cookie cutter make a small rectangle overlaid between the tomato sauce and mozzarella.
Step 7
Finally, cut thin slices of gouda with a touch of sweet chili sauce in front of each piece.
I add my grain of salt

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