Cubik Mato - a fancy tomato mozarella
Food does need to be tasty, but the visual appearance is equally important.
Prep Time 1 hour hr
Total Time 1 hour hr
Course Appetisers & Starters
Cuisine International, Italian
Servings 1 people
Calories 1245 kcal
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….
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.
- 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.
Calories: 1245kcalCarbohydrates: 79gProtein: 141gFat: 48gCholesterol: 359mgSodium: 3704mgFiber: 3gSugar: 64gVitamin A: 4289IUVitamin C: 100mgCalcium: 1429mgIron: 13mg
Keyword modern cooking, molecular, tomato mozarella