Hello! MISS LOPEZ is back! Today I have been travelling in Sweden and now from the train I am writing to you. Today friends of mine were so happy about buying a house in France for vacation that I feel it almost there! So today as well I want to be fair to one of Spain´s neighbors France and its cuisine! Of course still one of the best in the world in terms of cuisine and for sure a country to get inspiration from, Viva Spain´s neighbor, Viva France too! 🙂 We in the South of Europe love food!!!
By the way, soon I´ll be coming back with the history of tapas, but today I share with you this great renewed Caprese sallad made by one of the few best chef female in the world Anne-Sophie Pic at one of the best restaurants in France: Maison Pic! Check it out!
Ingredients:
For mozzarella foam:
200 ml milk
150 ml double cream
1 bunch basil
170 g mozzarella
0.5 g of agar-agar
Olive oil
Black pepper
Fine salt
For tomatoes Naturally!
5 tomatoes (red, yellow and green, if possible)
2 c / s (tablespoon) white balsamic vinegar
6 c / s olive oil
For the tomato jelly
2 sheets of gelatin
150 g of tomato seeds
For decoration
1 ball of mozzarella
2 c / s toasted pine nuts
4 sprigs fresh basil
Olive oil
Flor de sal
Preparation:
Foam: Combine in a casserole mozzarella, cream, basil leaves and a trickle of olive oil. Season, bring to a boil and mash fine. Pass through a chinois and cool. Stir the chilled mixture in a blender to thicken rod. Add the chopped basil leaves and use as a foam in the finished dish.
Tomatoes: Dip tomatoes in boiling water for a few seconds and transfer to a bowl of ice water. Peel and remove seeds, reserving them. Cut the tomatoes into quarters.
The tomato aspic: water Soak gelatin leaves cold.Drain and blend with 50 g of tomato seeds hot.Combine remaining tomato seeds containing cold with melted gelatin. Pour mixture into individual bowls and place in refrigerator for 30 minutes to take the body.
Presentation: Tomato dressing rooms with balsamic vinegar and olive oil, season with sea salt and spread in individual bowls, alternating slices of mozzarella. Pour over the foam, sprinkle lightly with chopped pine nuts and garnish each bowl with a sprig of basil. Be chic with South European inspiration in your kitchen! 🙂