Recipe by Pino Cuttaia: Caprese Cloud Delight
Ingredients for 4 people
For the milk skin
- 2 liters of milk
For the mozzarella foam
- 400 g of buffalo mozzarella
- 200 g of milk
- 220 g of fresh cream
- Salt
For the cherry tomato juice
- 1 kg of cherry tomatoes
- Extra virgin olive oil
- 2 garlic cloves, unpeeled
- Basil
For the panzanella
- Fresh durum wheat breadcrumbs
- Cherry tomato juice
Method
For the milk skin
Pour the milk into a large saucepan and keep it warm over low heat without bringing it to a boil. After about ten minutes, when a film forms on the surface, cover the outside of a smaller saucepan with plastic wrap and immerse it in the warm milk so that the film adheres to it.
Gently remove, spread it out on the table, and cover it with plastic wrap. Repeat the process several times (the first 2-3 skins are not thick enough and therefore are not used).
For the mozzarella foam
Break the mozzarella into pieces in a blender glass and blend it together with the hot milk, then let the mixture rest in the refrigerator for 12 hours.
Mix it with the cream and then pour it into the siphon loaded with two gas cartridges.
For the cherry tomato juice and the panzanella
Collect the cherry tomatoes in a vacuum bag with the garlic cloves, a few basil leaves, and a little oil. Close the bag and immerse it in 80°C water for 30 minutes.
Open the bag, remove the garlic, and pass the tomatoes, pressing them through a fine chinois.
Combine some of the juice with the bread crumbs and adjust the salt to obtain a sort of panzanella, to be shaped into quenelles.
For the cloud
Spread a "milk skin" on the table and siphon the mozzarella foam in the center. Wrap it with the film, bringing the sides closer, and flip it over so that it rests on the side of the closure.
Plate composition
Place a quenelle of panzanella in the center of a deep plate, with a cloud on top; drizzle with a thread of oil and a few basil leaves. Pour the cherry tomato juice into the bottom of the plate.
Photos by Davide Dutto
