Mozzarella with spicy brittle

Ingredients for 12 servings:

• 100 g mixed seeds (sunflower, pine and pumpkin)
• 5 tbsp sugar
• 9 tbsp balsamic vinegar
• 200 ml water
• 3 chili peppers, dried, possibly more
• 4 pts. Mozzarella (the long version is easier to portion)
• 200 g arugula
• 300 g strawberries (fresh and aromatic)
• 1 tsp coriander, ground
• 1 tsp salt (fleur de sel)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Great buffet dish, easy to prepare but should only be finished shortly before serving

Briefly roast the seeds in a pan without fat, then remove. Add the sugar to the pan and heat. Wait until the sugar starts to melt around the edges, then stir. When the caramel is a nice golden brown, deglaze with water and 8 tablespoons of balsamic vinegar, then crumble in the chili peppers. Simmer uncovered over high heat for about 10 minutes until the syrup reduces to a creamy consistency. Allow to cool. Cut the mozzarella (we’re talking the long 200g pieces here, as they cut into very nice slices… if you prefer balls, you can allow for 8 balls for this recipe) into even slices. Remove any coarse stems from the washed and spun-dry arugula and arrange it in a wreath on a large serving platter. Arrange the mozzarella in a flake-like pattern on the inside. Wash and hull the strawberries, halve them if necessary, and arrange them on the edge of the arugula. Before serving, stir the coriander seeds, salt, and the remaining 1 tablespoon of balsamic vinegar into the vinegar syrup. Using a teaspoon, scoop out the mixture and scatter it over the mozzarella slices. Please do not make this dish a day in advance, as the caramel will melt and leave a runny, overly sweet trail. Made fresh, it’s a true delicacy and a new taste experience. You can play with the spiciness here, as well as with the coriander.