Mozzarella aspic

Ingredients for 6 servings:

• 6 sheets of gelatin
• 1 shallot(s)
• 1 garlic clove(s)
• 100 ml vegetable broth, seasoned with spices
• 200 ml whipped cream
• 40 ml vinegar (white wine vinegar)
• 5 tbsp basil, chopped
• salt and pepper
• 5 tomatoes (Roma tomatoes)
• 200g mozzarella
• 1 pack of bacon
• some arugula
• Balsamic vinegar, (Crema di Balsamic vinegar)

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes

fresh version of the regular tomato – mozzarella starter

Soak the gelatine in cold water according to the package instructions. Peel the shallot and garlic and dice very finely. Peel the tomatoes and slice them relatively thinly. Squeeze out the gelatine and heat it in a saucepan with the vegetable stock until dissolved. Add the shallots and garlic to the stock. Let it sit for a short while, then pour in the white wine vinegar and cream. Season with salt and pepper and stir in the chopped basil. Rinse 4 ramekins with cold water and cover the bottoms well with a small amount of the stock. Then refrigerate for about 10 minutes. In the meantime, slice the mozzarella. Alternate layers of mozzarella, tomato, mozzarella, and tomato in the soufflé dishes. Finally, fill the ramekins with the vegetable stock. Refrigerate, preferably overnight, but then cover with cling film. To serve, top small plates with arugula. Fry the breakfast bacon until crispy. Remove the aspic from the refrigerator and dip them in hot water for about 10 seconds (up to about two-thirds of the height of the molds). The aspic will then easily release from the molds. Run a thin knife around the edge of the mold. Then turn the aspic out onto the bed of lettuce, garnish with a few drops of balsamic vinegar, and top with the crispy bacon! Serve with a light white wine and baguette.