Mozzarella Tomato Terrine

Name: Mozzarella Tomato Terrine
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 sheets white gelatine; 200 g Mozzarella cheese; 2 Tomatoes; 2-3 stem(s) Basil; 4 TABLESPOONS Balsamic vinegar; 300 ml Vegetable stock (glass); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 4 Grissini sticks (ital. snacks); 4 discs Parma ham

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

4 sheets white gelatine
200 g Mozzarella cheese
2 Tomatoes
2-3 stem(s) Basil
4 TABLESPOONS Balsamic vinegar
300 ml Vegetable stock (glass)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
4 Grissini sticks (ital. snacks)
4 discs Parma ham

Directions

1
Soak the gelatine in cold water. Cut mozzarella into slices. Wash and slice the tomatoes. Wash the basil, dab dry and remove the leaves. Beat the vinegar and stock.
2
Season with salt, pepper and sugar. Squeeze the gelatine, dissolve and stir into the liquid. Rinse 4 ramekins or cups (approx. 200 ml each) with cold water. Pour the liquid into the moulds to a height of approx. 1/2 cm. Chill for 15-20 minutes. Place the tomatoes, mozzarella and a few basil leaves evenly on the "jelly mirror". Pour the rest of the liquid on top. Chill for about 3 hours. Dip the moulds briefly in hot water and turn them over onto plates.
3
Place the tomatoes, mozzarella and a few basil leaves evenly on the "jelly mirror". Pour the rest of the liquid on top. Chill for about 3 hours. Dip the moulds briefly in hot water and turn them over onto plates. Wrap Grissini with ham and serve. Garnish with the rest of the basil