Cubik Mato – a fancy tomato mozzarella

cube mato tomato mozarella

Tomato mozzarella, wherever you are in the world, is one of the most popular dishes on the menu. Unfortunately there is never a lot of creativity and it is often presented the same unimaginative way.

Food does need to be tasty, but the visual appearance is equally important, and therefore Yannick presents a classic tomato mozzarella in many different ways. Nowadays, food art is important when presenting a plate and this is such a plate which shows platingskills.

For one of the presentations I got inspired by the Rubik’s Cube and created my own Cubik Mato with the help of some molecular cuisine.

Related: Mixed tomato mozarella salad

cube mato tomato mozarella

Cubik Mato – a fancy tomato mozarella

Food does need to be tasty, but the visual appearance is equally important.
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Prep Time 1 hr
Total Time 1 hr
Course Appetisers & Starters
Cuisine International, Italian
Servings 1 people
Calories 1245 kcal

Ingredients
  

For the ricotta

  • 500 ml whole milk
  • 40 ml cream
  • 4 gr salt
  • 15 ml lemon juice

For the Mozza

  • 135 ml whey
  • 150 ml mineral water
  • 30 gr milk powder
  • 10 gr yoghurt powder
  • 4 gr salt
  • 6 gr iota
  • 4 gr agar agar

For the tomato

  • 500 ml fresh tomato juice
  • 4 gr agar agar
  • Salt pepper, tabasco

Garnish

  • Olive oil
  • Maltodextrin powder
  • Baby cress basil….

Instructions
 

Make fresh ricotta

  • Prepare a sieve with a wet towel or a cheesecloth over a large bowl.
  • Combine all ingredients and bring to the boil. Stir occasionally and reduce the heat.
  • Simmer until the mixture curdles after 10 minutes. If you see a lot of unseparated milk, add some more lemon juice.
  • Use a skimmer or a slotted spoon to transfer the curdled milk into the lined sieve and let it drain for an hour.
  • Discard the liquid (whey), cover the ricotta cheese and refrigerate.

Make the mozzarella

  • Whisk all ingredients for the mozzarella together.
  • Bring to the boil for a minute, remove from the heat and then whisk 100 gr of the freshly made ricotta into the mixture.
  • Transfer immediately into a silicon mould and refrigerate.

Make the tomato

  • Combine the tomato juice, agar agar and seasoning, bring to the boil for a minute and transfer immediately into a silicon mould and refrigerate.

Prepare the oil powder

  • Whisk a small amount of olive oil with the maltodextrin powder until it forms crumbs.

Presentation of the dish

  • Unmold the molecular mozzarella and tomato then pile the cubes to form a “chess” pattern.
  • Sprinkle the olive oil powder around the cube and garnish with fresh baby cress and basil.

Notes

  • Silicon mould is from Silikomart 2x2x2cm. Spray a little baking oil inside the mould before adding the ingredients.
  • The mould can be placed in the freezer for a while, it makes it easier to unmold.
  • For extra visuals, place a few tomato seeds in the mold before pouring the tomato juice.

Nutrition for 1 portion

Calories: 1245kcalCarbohydrates: 79gProtein: 141gFat: 48gCholesterol: 359mgSodium: 3704mgFiber: 3gSugar: 64gVitamin A: 4289IUVitamin C: 100mgCalcium: 1429mgIron: 13mg
Keyword modern cooking, molecular, tomato mozarella
Tried this recipe?Let us know how it was! #culinaryambition

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