500 g of milk
250 g of buffalo mozzarella
150 g of cream
4 gelatine sheets
ginger, Tahiti vanilla, fresh mint
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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