First in case
you don’t know let me explain what a caprese salad is. It is a layered salad from Italy, made of
sliced fresh mozzarella, tomatoes and basil, seasoned with salt, and olive oil;
very fresh and simple. O.k., now that you know what you’re coping you need to decide how. In order to recreate a dish you must think of all the aspects not just the flavors. You want to match the feeling and “image” of the original dish without being too weird. How does a Caprese make you feel?
When asked what I would make I thought fresh, light and airy. I thought ice cream with tomato chunks and fluffy cream on top. Now doesn’t that sound good?
In order to recreate a dish all you really need is a muse and your imagination. (and the internet)
So for all you recipe followers
here is what I put together in my search :
And remember your search may be different
About 5oz. good
buffalo mozzarella
2 cups heavy
cream
1 cup whole milk
1/4 to 1/3 cup
sugar (you can add more sugar later, to taste)
4 egg yolks
A few basil
leaves
A dash of salt
and pepper, to taste
Instructions:
* Cut up the
mozzarella into small pieces. Put them in a blender with the cream and milk.
* Put the blended
mixture in a saucepan on medium heat.
* While the cream
mixture is heating, whisk together the eggs, sugar, salt and pepper.
* Once the
cheese/cream mixture is hot but not boiling, pour about 1/2 cup of the hot cream over the eggs and sugar to
temper the eggs.
* When the cream
mixture almost reaches boiling, stir in the eggs and sugar.
* Cook over
medium heat for another 3 minutes or so. After 3 minutes, taste the mixture to
see if you need to add any more
sugar. Just keep in mind that the final product (ice
cream) will not be quite as sweet as the
hot cream mixture.
* Take the cream
mixture off the heat and let it sit for about 15 minutes.
* When the
mixture has cooled a bit, throw it back in the blender with about 6 or 7 basil
leaves. Pulse the blender until
the basil is fully incorporated.
* If you have a
strainer or food mill you might want to strain the mixture before you put it in
the refrigerator. If you don’t have a
strainer, just pour the mixture directly into a bowl and refrigerate for a
couple of hours.
* When the ice cream base has fully cooled, follow the
instructions on the ice cream maker.
**Next on the list is a Tomato Marmalade
Ingredients:
Ripe tomatoes
500 gr
Granulated sugar
100 gr
Glucose 100 gr
Orange peel: 6
small pieces
1 clove
Lemon juice 60
gr (add after cooking)
Instructions:
*Peel tomatoes
and cut in small cubes using only the outer part, without
pulp or seeds.
*Put all
ingredients in a preheated hot pan and cook over a high flame for 15 minutes.
*After cooking
add the lemon juice.
**Third thing is the Basil Custard Sauce,
or as I
like to call it The Basil
Fluff
Ingredients:
2 cups whole milk
1/3 cup sugar
1 cup packed basil leaves
3 large egg yolks
Instructions:
* Bring milk,
sugar, and a pinch of salt just to a boil in a small saucepan, stirring until
sugar has dissolved.
* Remove from heat and stir in basil. Let steep, covered, 30 minutes.
* Remove from heat and stir in basil. Let steep, covered, 30 minutes.
* Put yolks
in a small bowl.
* Strain
milk mixture through a sieve into another bowl, pressing hard on and then
discarding basil, and return
to saucepan.
* Whisk about
1/2 cup warm milk mixture into yolks, then whisk into remaining milk in
saucepan.
* Cook over
medium-low heat, stirring constantly with a wooden spoon, until custard coats
back of spoon and registers 170°F on an
instant-read thermometer.
* Transfer
custard sauce to a bowl and chill, stirring occasionally, until cold, about 2
hours.
***And finally top with a drizzle
of super premium olive oil and a sprinkle of sea salt.
Recap:
Buffalo Mozzarella Ice Cream and a Tomato Marmalade, topped with Basil Custard
Sauce, a super
premium
olive oil drizzle and a sprinkle of sea slat
That looks delicious!
ReplyDelete