Cubik Mato – a fancy tomato mozzarella

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.

cube mato tomato mozarella

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.

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


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


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


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.


  • 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
Tried this recipe?Let us know how it was! #culinaryambition

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