Tomato, Basil, & Mozzarella Salad

Recipe printed from chiknpastry.com

Tomato, Basil, & Mozzarella Salad
Inspired by Alinea; makes at least 6 with extra tomatoes and oil

ingredients
tomato gelee (recipe below)
6 small mozzarella balls, sliced in half
basil oil (recipe below)
balsamic vinegar
Maldon sea salt

instructions
assemble each component on small plate. basil oil and balsamic vinegar first, then tomato, then mozzarella. sprinkle with a tiny bit of sea salt.

Tomato Gelee

ingredients
1 lb heirloom tomatoes
salt and pepper
1 T olive oil
drizzle of black truffle oil (optional)
agar agar (quantities below)

instructions
Blanch tomatoes (score bottom of tomatoes, boil for about 2-3 minutes, shock in ice water bath) and peel. Chop roughly and dump in food processor;  add salt, pepper, olive oil. Puree until smooth and strain. Measure liquid content, and dump in saucepan. For every 1 cup of juice, add 1 T agar agar to mixture and bring to boil; simmer for about 5 minutes. Pour into desired container (such as rubber ice cube trays). Cool until firm. Can be made 1-2 days in advance.

Basil Oil

ingredients
1 ½ c fresh basil
¾ c evoo

instructions
blanch basil for 20 seconds. rinse with cold water and pat dry. puree fresh basil and olive oil until smooth; strain. Can be made three days ahead.

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