Recipe Tomato Verrine with Mozarella Basil Foam

To prepare this dish

Ingredient list

Tomato Tartare

150 g tomatoes
50 g zucchini
20 g Taggiasca black olives
15 g capers
10 g sherry vinegar
20 g premium quality extra virgin olive oil
20 g shallots
fine salt
black pepper

Tomato Jelly

0,1 liter tomato juice
0,4 bunch basil
5 g sherry vinegar
3 g softened gelatine sheet (gold strength)
salt and pepper

Balsamic Jelly

20 g balsamic vinegar
1 g softened gelatine sheet (gold strength)

Mozzarella Basil Mousse

75 g Buffalo mozzarella
0,1 liter Excellence whipping cream 35% fat
60 g Original american cream cheese 34% fat
0,5 bunch basil
5 g softened gelatine sheet (gold strength)
salt
white pepper

Parmesan Crisp

30 g block Parmesan

Elle & Vire products used

Excellence whipping cream 35% fat

Original american cream cheese 34% fat

The recipe,
step by step

1. 1

   Tomato Tartare

   Peel the tomatoes, cut into quarters, deseed and dice finely (4mm- 5mm). Set aside in the fridge. Cut courgette peel into a 3mm brunoise, quickly blanch, drain, refresh, pat dry and set aside. Cut the olives into a brunoise, finely chop the shallots and crush the capers. Carefully mix together all of the ingredients in a bowl and then set aside in the refrigerator.

    

2. 2

   Tomato Jelly

   Warm up 1/4 of the tomato juice, add in the crushed basil, cover and infuse for 1 hour. Season with salt and pepper and incorporate the gelatine. Pass through a conical strainer. Use a piston funnel to dispense this jelly up to 3/4 the height of the Flexipan half sphere moulds. Place in the freezer to set.

    

3. 3

   Balsamic Jelly

   Warm 1/4 of the balsamic vinegar, incorporate the gelatine and then the remainder of the vinegar. Pass through the conical strainer, temper at approx. 95°F and use a piston funnel to dispense 2mm of the jelly into the moulds over the frozen tomato jelly. Set aside in the freezer then demould.

    

4. 4

   Mozzarella Basil Mousse

   Gently heat 1/4 of the cream and then incorporate the crushed basil. Cover and leave to infuse for around 30 mins, add the gelatine and then pass the mixture through the conical strainer. Drain the mozzarella. Mix in with the cream cheese and the infusion of jellied basil cream. Emulsify to obtain a smooth and creamy consistency. Season with salt and pepper. Pass this mixture through the sieve and then gently incorporate the whipped Chantilly cream. Transfer this mixture to a piping bag without refrigerating so it does not set.

    

5. 5

   Parmesan Crisp

   Finely grate the Parmesan sprinkle a thin layer onto a Silpat sheet. Bake in a preheated oven at 338°F. The lace should be very thin, pale and slightly golden. Using the tips of your fingers, tear little pieces of the crisp and transfer to an airtight container.

    

6. 6

   Assembly and decoration

   Fill the verrine to mid-height with the mozzarella mousse and smooth the surface. Set in the refrigerator. When ready to serve, mix all the ingredients together. For the tomato and courgette sauce, add the sherry vinegar for acidity, mix in the olive oil and season. Place half a tablespoon of this mixture on top of the mozzarella mousse. Smooth again. In the middle, arrange a hemisphere of the balsamic tomato jelly. When ready to serve, set a small Parmesan crisp on top of the tomato jelly. Decorate with dwarf basil. 

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