Mozzarella Jelly
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 3 hrs 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 sheets gelatin
- 1 shallot (s)
- 1 clove garlic
- 100 ml vegetable broth, seasoned with a spicy taste
- 200 ml whipped cream
- 40 ml vinegar, (white wine vinegar)
- 5 tablespoon basil, chopped
- salt and pepper
- 5 tomato (s), (Roma tomatoes)
- 200 g mozzarella
- 1 packet bacon
- some rocket
- Balsamic vinegar, (crema di balsamic vinegar)
Print Recipe
Pin Recipe Instructions
- Soak the gelatine in cold water according to the instructions on the packet. Peel the shallot and garlic and cut into the finest cubes. Peel the tomatoes and cut them into relatively thin slices.
- Squeeze out the gelatine and heat it in a saucepan with the vegetable stock until it has dissolved. Add shallots and garlic to the broth. Let it steep for a moment and then pour the white wine vinegar and the cream on top. Season with salt and pepper and stir in the chopped basil.
- Rinse 4 casserole dishes with cold water and cover the bottom well with a small portion of the stock. Then place in the refrigerator for about 10 minutes. In the meantime, cut the mozzarella into slices. Layer alternately mozzarella, tomato, mozzarella and tomato in the soufflé molds. Finally, fill the casserole dishes with the vegetable stock. Put in a cool place, preferably overnight, but then cover with cling film.
- Cover small plates with rocket to serve. Fry the breakfast bacon until crispy. Take the jellies out of the refrigerator and immerse them in hot water for about 10 seconds (up to about 2/3 the height of the molds). Run a thin knife around the edge of the shape. Then turn the aspic on the bed of lettuce, decorate with a few drops of balsamic cream and top it with the crispy fried bacon!
- A light white wine and baguette go well with it.
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