Tomato Jelly Caprese

By Frédéric Anton

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Preparation 40 mnCooking 25 mnResting 1 hInfusion 6 h

Hors d'oeuvre Gluten-freeColdValentine's Day

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.

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Ingredients (4 people)

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)

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Instructions

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.