Tomato Jelly Caprese
One summer day, an irrepressible urge for a Caprese salad led me to create this delicate jelly. How could I breathe new life into this simple and well-known dish? Simple: by using tomato water, an incredible catalyst for flavor, and by adding light balls of mozzarella and tomato coulis.
- 3 1/2 ounces basil (100 g)
- 3 1/2 ounces olive oil (100 g)
- 4 beefsteak tomatoes
- 3 sheets gelatin
- 1 clove garlic
- 1 drizzle olive oil
- A few basil leaves
- 2 3/4 ounces mozzarella (80 g)
- 2 3/4 ounces heavy cream (80 g)
Step 1: Basil Oil
Bring water to a boil in a saucepan. Immerse the basil leaves for a few seconds in the boiling water to blanch, then drain and plunge in an ice bath. Shocking the basil leaves in iced water fixes their beautiful green color.
Drain the basil and blend with the olive oil in a blender. Let the mixture infuse for 6 hours.
This recipe was originally published in "My Best Frédéric Anton" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests