Denis Martin
Turnips with sheep yogurt mousse and nasturtian leavesby Christian Puglisi
Dall'Italia Sempre più viaggi di gusto! Cosa ci ha spiegato il Rapporto sul Turismo Enogastronomico Italiano 2023
Mozzarella foam 500 g of milk 250 g of buffalo mozzarella 150 g of cream 4 gelatine sheets milk skin
Candied tomatoes cherry tomatoes butter multi-flower honey ginger, Tahiti vanilla, fresh mint
vanilla oil carbon sugar sugar Maldon salt lemon basil dill
Peel the cherry tomatoes, toss them lightly in a pan with butter, add a spoonful of multi-flower honey, a vanilla pod opened in half and fine slices of fresh ginger. Glaze the tomatoes repeatedly and finish cooking in the oven at 60°C for about 2-3 hours. Take them out of the oven and add fresh mint cut into julienne strips. Preserve. Heat the milk in a large saucepan until a skin forms on the surface; remove it gently using your fingers, without breaking it, and lay it on a sheet of clear film. Set aside.
For the foam Chop the mozzarella with the milk, cover and leave to soak for about an hour. Then push through a Chinoise sieve. Heat the cream to 70°C and dissolve the sugar and previously softened gelatine in it. Then add it to the mozzarella infusion and strain the mixture into a siphon. Leave to rest in the fridge for about 4 hours.
Dressing the plate Fill the milk skin with the mozzarella foam, trying to create a rounded form like a small mozzarella; position 2-3 cherry tomatoes with the cooking juice, brown the “mozzarella” lightly with the sugar, then dress with the rest of the ingredients.
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