Bloody Mary
' C a p r e s e '
Bloody Mary Gelatine:
450 ml Tomato juice (good quality)
10 g sugar
Salt, white pepper, 6 cloves
50 ml Spanish Fino or dry Sherry
50 ml Vodka
3 dash Wostershire sauce
3 dash lemon juice
60 g celeriac chopped in cubes
7 Gelatine sheets or 2 Tsp Agar Agar
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Heat up the tomato juice and add all the ingredients, cover and infuse well on very low heat, stear from time to time.
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Pour the gelatine in a square plastic container so that it gets 3 centimeters in height.
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Cool the mixture down and leave it in the fridge overnight or, at least, for 4 hours so that it gets properly firm.
Molecular created Mozarella:
250 g Full fat natural Yogurt
150 g Pecorino cheese
some salt
Algin bath 2,5 g Alginate from 'Home Chef'
500 ml Water
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Cold Infusion: 250 full fat natural yogurt over night in a covered container with 150 g Pecorino cheese crumbled. Pass trough a sieve the next morning.
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Add a pinch of salt.
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Have your Alginate bath prepared
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Have a bath of fresh water prepared (about 2 liters)
Have your Spherification spoon prepared
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Drip with a regular spoon small 'ravioli' in the Alginat bath.
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Keep them about 2 minutes in the bath, and change them to the fresh water bath, were you keep them ready for serving.
Pesto Genovese Powder:
-200 g fresh basil leaves – dry in the oven on 30°C.
-50 g Gran Padano Parmesan ground
-50 g ground roasted pine nuts
-some salt, some garlic powder, some white ground pepper
Mix all the ingredients well and keep the Pesto Powder in a dry container.
The Serving:
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Cut the Gelatine with a round cookie cutter in cylinder
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hollow out a little bit the top side of the cylinder, to make the 'mozarella' sit in well.
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Serve with the Pesto Genovese powder.