An intriguing and harmonious caprese recipe of contrasting flavors punctuate the appetizer “Caprese Dolce & Salato,” a recipe from Chef Andrea Aprea that elevates the classic combo of mozzarella, tomato, and basil to a whole new level.
Recipe ingredients for four people
For the mozzarella ball
For the mozzarella mousse
For the tomato coulis
For the basil emulsion
For the dried tomatoes
For the bread croutons
For the mozzarella cubes
For the mozzarella snow
Procedure
For the mozzarella ball
Bring the isomalt to a temperature of 180 °C. Move from the heat and with the help of a ladle add the water. Pour the resulting mixture onto a silpat. With the latter, work the sugar while still hot to mix it well by folding it over itself several times until the satin effect is achieved. Blow the mass while still hot (90 °C/100 °C), until you have a sphere with a thin surface. Let it cool and create an opening on the base that will later be used to insert the mozzarella mousse.
For the mozzarella mousse
Soak the isinglass in cold water. Blend the diced mozzarella and milk in a blender until smooth. Add egg white and fresh cream, blend just for a few moments without whipping the mixture. Strain through a fine sieve. Dissolve the isinglass in a small part of the obtained mozzarella mixture and add it to all the rest. Strain through the fine strainer again, fill the siphon and load it with two cream canisters. Let it rest for two hours in the refrigerator before using it.
For the tomato coulis
Finely chop the shallot and gently wilt it in a saucepan. Over high heat, add the three varieties of tomatoes previously cut into quarters and cook for a few minutes, turning frequently. Season with salt and pepper. At this point continue cooking slowly for 15 minutes. Move the saucepan from the heat and steep the bunch of basil. Blend the sauce in a blender, emulsifying with some drizzled oil, resulting in a creamier consistency. Strain through a Chinese strainer, chill.
For the basil emulsion
Blanch the basil in plenty of salted water. Cool it in water and ice, drain and squeeze well from all excess water. Once you have obtained 100 grams of “bleached basil,” add all the other ingredients into a container, mixing everything well. Fill a pacojet container with it and blast chill to -20 °C. Parboil the whole thing. Blast again. Just before using, pacojet it a second time and pass it through a fine-mesh sieve with the help of a spatula. Store the emulsion in a pastry bag.
For the dried tomatoes
Peel the cherry tomatoes by blanching them for a few seconds and quickly cooling them in water and ice. Cut them in half and lay them on a baking sheet with parchment paper, taking care to arrange them all with the inner flesh facing upward. Season the cherry tomatoes well with thyme, lemon zest, garlic, salt and pepper. Last, sprinkle with powdered sugar. Leave the tomatoes to dry gently in a 50°C oven for three hours with the valve open.
For the bread croutons
Cut small cubes (0.5 cm on a side) from two slices of bread. Heat a nonstick skillet with a drizzle of oil. Brown the bread cubes evenly; transfer them to a plate with paper towels.
For the mozzarella cubes
Cut the mozzarella into small cubes 0.5 cm on a side.
For the mozzarella snow
Cut the mozzarella into chunks. Fill a pacojet container and pour the mozzarella whey inside. Blast chill to -20 °C. Pacojet a first time. Blast again and pacojet again before using to obtain the “snowy” consistency.
Plating the Caprese
Lay the tomato coulis, bread croutons, candied cherry tomatoes, mozzarella cubes, and pesto emulsion on the bottom. Place the sphere filled with mozzarella foam on top, then the mozzarella snow, extra virgin olive oil, Maldon salt, pepper mignonette and finally some basil sprouts. Serve.