Liquid Caprese – mozzarella with tomato and dashi broth
Item 1 of 1
- 4
- 1 hour 30 minutes
With a combination of tomatoes, mozzarella and basil, Francesco Apreda's gourmet take on the Italian caprese salad stays true to the traditional tricolour colour palette, yet it is the more unusual elements – such as a tomato dashi broth and striking tomato sponge – which turn this dish into a truly impressive starter. Try to find small mozzarella balls if you can, otherwise, chop up larger balls to the correct size.
First published in 2016
Ingredients
Metric
Imperial
Tomato water
- 300g of plum tomatoes
- 300g of San Marzano tomatoes
- 20g of basil
- 1 garlic clove
- 5g of sugar
- 3g of vinegar
- 3g of salt
Tomato sponge
- 60g of tomato paste
- 60g of rice, cooked and cooled
- 3g of sugar
- 6g of cornflour
- 1 egg
- 3 egg whites
Dashi broth
- 20g of kombu, rinsed and dried
- 50g of shiitake mushrooms
- 25g of bonito flakes, sometimes called katsuobushi
- 8g of mirin
- 6g of soy sauce
- 500ml of water
Roasted cherry tomatoes
- 4 cherry tomatoes, halved
- 1 tsp olive oil
- 1 pinch of salt
To serve
- 16 buffalo mozzarella balls, about 20g each
- 50g of iceberg lettuce, finely shredded
- 20g of edamame
- 1 handful of broccoli rabe, cut into florets
- basil cress, to garnish
SAVE RECIPE
Equipment
- Blender
- Muslin cloth 2
- Siphon bottle or cream whipper
- Thermometer
- Charges 2
- Microwave
Method
1
Begin the day before with the tomato water. Place all the ingredients in a blender and blitz to form a loose purée
- 300g of plum tomatoes
- 300g of San Marzano tomatoes
- 20g of basil
- 1 garlic clove
- 5g of sugar
- 3g of vinegar
- 3g of salt
2
Pour into a muslin cloth suspended above a bowl to catch the strained liquid dripping through. Leave to hang in the fridge overnight
3
The same day, place all the ingredients for the tomato sponge in a blender and blitz to combine. Pour into a siphon gun and leave to rest overnight
- 60g of tomato paste
- 60g of rice, cooked and cooled
- 3g of sugar
- 6g of cornflour
- 1 egg
- 3 egg whites
4
The dashi broth can also be made ahead. Place the kombu seaweed in a pan with the water and allow to soften for a few minutes before placing over a low heat
- 20g of kombu, rinsed and dried
- 500ml of water
5
Add the shiitake mushrooms and heat through to 90°C, skimming away any surface residue as it appears. Remove the kombu to prevent the broth from becoming too bitter, then add the bonito flakes and remove the pan from the heat
- 50g of shiitake mushrooms
- 25g of bonito flakes, sometimes called katsuobushi
6
Leave the broth to sit for 30 seconds before straining through a muslin cloth into a clean pan. Allow to cool, then mix in the mirin and soy sauce. Sit well and reserve until needed
- 8g of mirin
- 6g of soy sauce
7
On the day of serving, preheat the oven to 160°C/gas mark 3
8
Season the cherry tomato halves with the oil and salt, place on a baking tray and allow to gently roast for 1 hour
- 4 cherry tomatoes, halved
- 1 tsp olive oil
- 1 pinch of salt
9
Meanwhile, weigh out 500ml of the tomato water and discard the pulp left in the muslin cloth. Mix the tomato water into the pan of cooled dashi broth and place over a gentle heat, bringing up to 70°C
10
As this heats through, remove the tomato sponge siphon from the fridge and insert 2 gas charges. Squirt the sponge mixture into paper cups, filling each one a third of the way up, then place these in the microwave and cook for 30 seconds at 750W. Allow to cool then remove the sponges and set aside
11
To serve, divide the shredded iceberg lettuce between deep dishes or bowls. Top with the mozzarella balls (4 per serving) and scatter over the edamame beans, broccoli florets and a few sprigs of basil cress. Arrange the roasted tomato halves and sponge pieces over the top and pour over the warm broth to serve
- 50g of iceberg lettuce, finely shredded
- 20g of edamame
- 1 handful of broccoli rabe, cut into florets
- basil cress, to garnish
- 16 buffalo mozzarella balls, about 20g each
First published in 2016
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