Gazpacho Jelly with Baby Mozzarella

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4 Servings
"Dairy" "Spanish"
mozzarella cheese yummy best mozzarella "Dairy" "Spanish" Breakfast Fall Comforting Appetizer Summer Hors d'Oeuvre Tangy

80 gm Baby zarella
12 pc Cherry ato
20 gm il Pesto
20 gm Black ve Tapenade
40 gm Rocket Leaves
40 gm Onion
1 Salt and per (To Taste)
80 ml samic Vinegar
20 gm wn Sugar
50 gm Focaccia Bread- sted
1 Gazpacho Jelly (recipe)
50 gm Vine ato
1 pc lic Clove
20 gm Onion
20 gm Peppers
20 gm Green pers
20 gm umber
20 ml ve Oil
10 ml Sherry egar
1 atin (Take 8 Sheets to the Litre)
5 pc Peeled onds 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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