Andrea Aprea's Recipe: Caprese Dolce, Salato
Ingredients for 4 people
For the Mozzarella Sphere
- 500 g Isomalt
- 30 ml water
Procedure
Bring the Isomalt to a temperature of 180°C. Move from the heat and with the help of a ladle add the water.
Pour the resulting mixture onto a silpat. With the latter, work the sugar while still hot to mix it well by folding it over itself several times until the satin effect is obtained. Blow the mass while still hot (90°C/100°C), until you have a sphere with a thin surface. Let it cool and create an opening on the base that will later be used to insert the mozzarella mousse.
For the Mozzarella Mousse
- 250 g buffalo mozzarella cheese
- 125 ml whole milk ( fresh)
- 250 g fresh cream
- 100 g of egg white
- 6 g isinglass
Procedure
Soak the isinglass in cold water. Blend the diced mozzarella and milk in a blender until smooth. Add the egg white and fresh cream, blend just for a few moments without whipping the mixture. Strain through a fine sieve. Dissolve the isinglass in a small part of the obtained mozzarella mixture and add it to all the rest. Strain through the fine strainer again, fill the siphon and load it with 2 cream canisters. Allow to rest for 2 hours in the refrigerator before using.
For the Tomato Coulis
- 200 g datterini tomatoes
- 200 g of cherry tomatoes
- 200 g “piennulo” tomatoes
- 2 shallots
- 1 small bunch of basil
- Oil, salt and pepper
Procedure
Finely chop shallots, wilt them gently in a saucepan. Over high heat, add the three varieties of tomatoes previously cut into quarters and cook for a few minutes, turning frequently. Season with salt and pepper. At this point continue cooking slowly for 15 minutes. Move the saucepan from the heat and steep the bunch of basil. Blend the sauce in a blender, emulsifying with some drizzled oil, resulting in a creamier consistency. Strain through Chinese strainer, chill
For the Basil Emulsion
- 100 g bleached basil
- 80 g grated Parmigiano cheese
- 100 g toasted pine nuts
- 20 g grated pecorino cheese
- 80 g olive oil
Procedure
Blanch the basil previously in plenty of salted water. Cool it in water and ice, drain it and squeeze it well from all excess water. Once you have obtained 100 g of “bleached basil,” add all the other ingredients into a container, mixing everything well. Thus fill a pacojet container and blast chill to - 20°C. Pacossare everything. Blast again. Just before using, pacoss it a second time and pass it through a fine-mesh sieve with the help of a spatula. Store the emulsion in a pastry bag.
For the Sundried Tomatoes
- 20 datterini tomatoes
- Lemon zest
- Garlic
- Thyme
- Salt
- Powdered sugar
- Pepper
Procedure
Peel the cherry tomatoes by blanching them for a few seconds and cooling them quickly in water and ice. Cut them in half and lay them on a baking sheet with parchment paper, taking care to arrange them all with the inner flesh facing upward. Season the cherry tomatoes well with thyme, lemon zest, garlic, salt and pepper. Last, sprinkle with powdered sugar. Leave the tomatoes to wilt gently in a 50°C oven for three hours with the valve open.
For the Bread Croutons
- 200 g of pane cafone
- Olive oil
Procedure
Cut small cubes (0.5 cm x 0.5 cm) from 2 slices of bread. Heat a nonstick skillet with a little oil. Brown the bread cubes evenly; transfer them to a plate with paper towels.
For the Mozzarella Cubes
- 100 g mozzarella cheese
Procedure
Cut the mozzarella into small 0.5 cm x 0.5 cm cubes.
For the Mozzarella Snow
- 300 g of mozzarella cheese
- 400 g of mozzarella whey
Procedure
Cut the mozzarella into chunks. Fill a pacojet container and pour the mozzarella whey inside. Blast chill to -20°C. Bone a first time. Blast again and pacojet again before using to obtain the “snow” consistency.
Dish composition
Lay the tomato coulis, bread croutons, candied cherry tomatoes, mozzarella cubes, and pesto emulsion on the bottom. Place the sphere filled with mozzarella foam on top, then the mozzarella snow, extra virgin olive oil, maldon salt, pepper mignonette and finally some basil sprouts.
