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Christophe Felder A kiss, and a caprese jelly .. Cake au

 Caprese al fior di latte con stracciatella di basilico e polvere di tuorlo

Quale piatto migliore per festeggiare la tanto amata, ancora superstite, Unità di Italia  se non la Caprese ?

Non sono assolutamente certa che no one ever had before me, the idea of \u200b\u200bbreaking this dish to propose it again in an alternative way .. say .. but .. it has little alternative to the ingredients? Tomato puree, basil, buffalo mozzarella bell, egg ... maybe there is innovative gelatin .. sorry but that's the world's oldest plant dell'addensante?

So create a flat with traditional elements of infinite satisfaction primarily because they leave, not even a single minute, the importance for the sake of the exaltation of the "form" .. if anything changes it, experiment with new textures but the flavor is still the same, still, immovable, perfect in all its simplicity. Think

how many other interpretations could be made on the basis of these ingredients in the meantime .... I'll think about it, knowing that the composition of this dish is missing a crisp element, you break the cycle of scioglievolissime softness .. send a kiss to Italy, wishing him a good 150 years ..

For 6 servings you need:

250 g ripe tomatoes

8 g gelatin

1 buffalo mozzarella basil

2 hard boiled eggs

extra virgin olive oil salt

Soak gelatin sheets in cold water for at least 20 minutes.

Meanwhile bleached tomatoes, peel them, pass them to the blender and shake it with the mixer to obtain a fine purée.

Separately in a small saucepan bring to a temperature of about 50 ° one side of mashed in which you will dissolve the gelatin sheets wrung out.

Stir to melt well.

Season with salt, olive oil and chopped basil. In the silicone molds

paid the first part of the puree and then put in freezer for about 30 minutes to thicken.

Remove the tomato jelly, put on a slice of mozzarella coppata of the circumference of the mold, then cover with the remaining puree. Do

coagulate for one hour.

stracciatella Meanwhile, prepare the basil, cook two boiled eggs (8 minutes dall'ebollizione).

When cooked, Privatel of the shell, cut them in half and remove yolks and put them aside.

The hard part of the album will instead shredded and then passed to the blender with olive oil, salt and a handful of basil. Whisk to mix well so all ingredients.

Turn out the jellies to tomato and mozzarella decorated as desired using the advanced powder, egg yolk and quenelles stracciatella basil.

Kiss ..

With this recipe I participate in the contest Fab 100% Original