The spark immediately exploded when the mozzarella saw the tomato in the distance. These came together and became a perfect couple, they merged into a single embrace to never divide again. From that day the now famous caprese was born, today it has become an appetizer or a single dish particularly suitable for hot summer days. Today I would like to make a change to this wonderful dish, accompanying the combination of tomato mozzarella with an unusual basil ice cream. what it is.
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Identity Card of the Recipe
- 151 KCal Calories per serving
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Ingrediants
For the Caprese salad
- 250 g of cow's milk mozzarella or buffalo mozzarella
- 300 g of copper tomatoes or cherry tomatoes
- a pinch of salt
- q.s. of pepper
- 1 teaspoon of oregano
- a sprinkle of balsamic vinegar glaze
For the basil ice cream
- 20 g of pine nuts
- 20 ml of extra virgin olive oil
- 100 g of fresh cream
- 4 g of salt
- 35 g of grated Parmesan cheese
- 35 g of basil leaves
- 150 ml of milk
- optional: 2 g of Aglumix
Materials Needed
- Immersion mixer
- Ice cream maker
- Coppapasta
- Sharp knife
- Food cutting board
- Small bowl
- Platter
Preparation
- Carefully wash the basil leaves and dry them with a clean cloth.
- Toast the pine nuts in a pan, without adding oil or other seasonings: this operation is important to enhance the aroma of the pine nuts.
- So prepare the base for the basil ice cream by pouring the milk, the fresh cream, the basil leaves, the salt, the toasted pine nuts, the oil and the grated parmesan in a container with high sides. If you wish, you can also add to the mass of 2 g of Aglumix®: it is a powder composed of propylene glycol esters of fatty acids, mono and diglycerides of fatty acids, carob seed gum and guar gum, capable of acting as a stabilizer and thickener for ice cream. to the mass, this product improves the creaminess and structure of the ice cream, preventing the formation of frozen crystals.
The right idea
To enhance the green color of basil ice cream, a few drops of chlorophyll or other natural dyes can be added to the mixture.- Immerse the mixer in the liquid and blend everything until you get a cream.
- Pour the mixture into the ice cream maker and continue creaming until the right consistency is obtained: approximately, it will take 15-20 minutes.
- Meanwhile, wash the tomatoes (or cherry tomatoes), dry them and cut them into cubes. Pour everything into a bowl, season with a drizzle of extra virgin olive oil, salt, pepper and oregano.
- Cut the mozzarella into slices one centimeter thick and, with the pastry cutter, make perfect discs.
- Insert a disc of mozzarella in the pastry ring, cover with the chopped tomatoes and proceed in this way alternating mozzarella and tomatoes up to the edge of the mold.
- Gently remove the pastry rings: you will obtain a "caprese salad that is different from the usual and aesthetically very inviting."
- Decorate as desired with the balsamic glaze.
- When the ice cream is ready, prepare some balls (perhaps using the ice cream portioner) and accompany them to the caprese salad.
Alice's comment - PersonalCooker
Delicacy and freshness with a touch of elegance are the three elements that characterize this bizarre caprese, made even fresher by the clever combination with basil ice cream. Serve it to your guests: they will be enchanted.Nutritional values and Health Comment on the recipe
The Caprese salad with basil ice cream is a dish that can be eaten both as an appetizer and as a dish (as a single dish it would result in nutritional imbalance). medium caloric. Provides high biological value proteins, monounsaturated and polyunsaturated fats and low carbohydrates; cholesterol is moderate. The average portion of Caprese salad with basil ice cream is about 100-200g (150-300kcal), depending on the role that it is attributed to it.
