Mozzarella Pastry

  • Mozzarella balls
  • 300 g skinned, deseeded tomatoes
  • 30 g water
  • 3 gelatin sheets
  • 1 puff pastry
  • 100 g black olives
  • 4 anchovies
  • olive oil
  • 2 tsp capers

  1. Soften gelatin in the water. Put tomatoes and water into a blender. Add basil and a pinch of salt. Heat the mixture, remove from heat and add soft and dried gelatin. Use a Mosa Sieve for filtering. Cool down to 70 degrees. Pour into the 1st unit Mosa Cream Whipper. Screw on 1 Mosa Charger and shake vigorously. Stay in the fridge for an hour.
  2. Olive sauce：Smash black olives, anchovies and capers in the blender. Add olive oil to enhance moisture. Use a Mosa Sieve for filtering. Pour into the 2nd unit Mosa cream whipper. Screw on 1 Mosa Charger and shake vigorously. Stay in the fridge for an hour.
  3. Preheat oven to 200 degree, cut a circle with 5-cm diameters out of the puff pastry. Bake between the trays (to avoid the pastry rising too much) and leave to cool.
  4. Remove extra moisture from mozzarella. Cut into thin slices of a thickness of 0.5 cm.
  5. On the top of each puff pastry circle add a slice of Mozzarella, the olive sauce from the 2nd Mosa Cream Whipper, and the tomato sauce from 1st Mosa Cream Whipper.