A modern twist on the classic Caprese salad, featuring tomato gel, mozzarella foam, and basil caviar.
1. Tomato Gel: Blend the tomato and strain the juice. Mix with agar-agar and bring to a boil. Let it cool and set. Once set, cut into small cubes. 2. Mozzarella Foam: Blend the mozzarella with a bit of water until smooth. Mix in lecithin powder and use an immersion blender to create foam. 3. Basil Caviar: Blend basil leaves with water and strain. Mix with sodium alginate. Using a dropper, drop the mixture into a bath of calcium chloride solution to form caviar. 4. Assembly: Arrange the tomato gel cubes on a plate. Add drops of mozzarella foam and basil caviar. Drizzle with olive oil and season with salt and pepper.
1 ripe tomato 50g fresh mozzarella 5 fresh basil leaves 2g agar-agar 2g lecithin powder 2g sodium alginate 200ml water 100ml olive oil Salt and pepper to taste
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