Molecular kitchen (or Molecular Gastronomy) has become more and more popular, and if I remember correctly, Hervé is the father of this spectacular way of cooking. My molecular kitchen idol is ‘deconstructivist’ Ferran Adrià. Usually you need some equpiment or special things for molecular cooking, i.e. liquid nitrogen or xanthan. Well, sometimes you don’t need anything except a blender!
This effect works even better with blueberries. How about a selfmade blueberry yoghurt for breakfast?
Insalata caprese is one of my favorite appetitzers and ridiculously simple, not to mention that it tastes great. It is a summer dish, but I wanted to post it before summer so you can prepare!
- Yield: 4 servings
- Cherry tomatoes – 1 package cherry tomatoes
- Buffalo mozzarella – 1 package buffalo mozzarella
- Olive oil – 2 tablespoons
- Salt and Pepper – 1/2 teaspoon salt & pepper
- In a blender, grind cherry tomatos with olive oil, salt & pepper and fill ice cube maker.
- Put into the fridge for 30 min.
- You’ll see that the tomato mousse is getting firm like tofu. I’m guessing that it’s the pectin in the tomato skin causing this effect.
- Prepare the basil pesto in the meantime…