Tomato – mozzarella with basil

Ingredients for 8 servings:

• 8 m.-large tomato(s)
• 4 sprigs of thyme
• 3 sprigs rosemary
• 3 garlic cloves
• 4 mozzarella mini balls
• 25 g basil, finely chopped
• 100 ml water
• 1 g agar-agar
• salt and pepper
• 8 large salt pieces (Maldon Sea Salt)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Halve the tomatoes, remove the seeds, and cut into small cubes. Heat the olive oil and briefly sauté the garlic with the thyme and rosemary. Add the diced tomatoes and cook over medium heat until soft. Season with salt and pepper. Set aside and let cool. Finely chop the basil and puree it with 2/3 of the water. Pass through a fine sieve. Bring the remaining water to a boil with the agar agar and simmer for about 30 seconds. Add the basil water and pour onto a Silpat mat. Let cool. Halve the mozzarella balls and season with a little pepper. Pass the tomatoes through a sieve, reserving the juice (this is great for tomato jelly cubes). Arrange the diced tomatoes in portions on finger food spoons, place the mozzarella balls on top, and cut the basil jelly into 2 x 2 cm slices and place them on top of the mozzarella balls. Garnish with a large piece of Maldon Sea Salt.