Mozzarella Mousse on Balsamic Vinegar Tomatoes

(about 35 min):

Soak cooled gelatin, then squeeze, melt with a little liquid on the edge of the stove. Whip the egg whites until stiff. Pluck and cut basil. Cut mozzarella, put in a suitable bowl, finely grind with a blender. Stir in basil and yogurt, season with salt and pepper. Then stir in the gelatin, then fold in the beaten egg whites and pour the mixture into a glass bowl. Chill in the refrigerator for two to three hours.

Peel and core the tomatoes, cut into fillets and dress with balsamic vinegar, cooled pressed olive oil and balsamic syrup, season with salt and season with pepper. Arrange the tomatoes as a bed on a flat plate.

From the mozzarella mousse, using a hot tablespoon, cut out small dumplings and place them on the tomato bed. Drizzle everything together with a little balsamic syrup, go over it with the pepper mill and garnish with plucked basil all around. Cut crispy baked ciabatta and offer with it.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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