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4 Servings
"Dairy"
"Spanish"
mozzarella cheese yummy best mozzarella "Dairy" "Spanish"

80 gm Baby You must register in order to see the links

12 pc Cherry You must register in order to see the links

20 gm You must register in order to see the links Pesto

20 gm Black You must register in order to see the links Tapenade

40 gm Rocket Leaves

40 gm You must register in order to see the links

1 Salt and You must register in order to see the links (To Taste)

80 ml You must register in order to see the links

20 gm You must register in order to see the links

50 gm Focaccia Bread- You must register in order to see the linksed

1 Gazpacho Jelly (recipe)

50 gm Vine You must register in order to see the links

1 pc You must register in order to see the links Clove

20 gm You must register in order to see the links

20 gm You must register in order to see the linkss

20 gm Green You must register in order to see the linkss

20 gm You must register in order to see the links

20 ml You must register in order to see the links

10 ml Sherry You must register in order to see the links

1 You must register in order to see the links (Take 8 Sheets to the Litre)

5 pc Peeled You must register in order to see the linkss Soaked in Milk

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 ~~at; 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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