Saturday, August 30, 2008

Tomato Aspic with Buffalo Mozzarela Basil and Toasted Coriander Seeds

A different take on the caprese salad. Juice is extracted from very ripe tomatoes and is seasoned with vegetable stock, chilies, basil and a little sea salt. The juice is then mixed with powdered gelatin and allowed to sit overnight to set. When ready to serve, cut the Aspic (tomato gelatin) into 2"x2" squares, place on top of a fresh basil leaf and top with a equally sized piece of the freshest buffalo mozzarella that you can find. Toast some coriander seeds, lightly crush in a mortar and pestle and sprinkle over the top. Drizzle with some peppery olive oil, a nice sprinkling of sea salt and you're done. The kids will probably NOT like this one, but I thought that the textures were interesting. They did kind of look cool on a plate, but don't let sit too long or the aspic will start to melt on you.

2 comments:

Fin said...

Dad, I found A german food blog called PATALINTU. Check it out.

brit.brit.brit said...

hooray! you're back. we've missed you. thanks for the always inspiring dishes.we'll be trying these soon.