Tomato and mozzarella aspic

Name: Tomato and mozzarella aspic
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 sheets white gelatine; 2 medium-sized tomatoes; 200 g Mozzarella cheese; 2-3 stem(s) Basil; 300 ml Vegetable stock (glass); 6 TABLESPOONS White wine vinegar; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Sugar; 8 Grissini (Italian dough sticks); 8 thin slices of Parma ham

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

4 sheets white gelatine
2 medium-sized tomatoes
200 g Mozzarella cheese
2-3 stem(s) Basil
300 ml Vegetable stock (glass)
6 TABLESPOONS White wine vinegar
7-10 Tbsp salt, white pepper
7-10 Tbsp Sugar
8 Grissini (Italian dough sticks)
8 thin slices of Parma ham

Directions

1
Soak gelatine in cold water. Wash the tomatoes. Cut tomatoes and mozzarella into slices. Wash basil, shake dry and remove leaves
2
Season the stock and vinegar with salt, pepper and sugar. Squeeze the gelatine and dissolve at low heat. First stir some stock into the gelatine, then into the remaining stock
3
Rinse 4 moulds or cups (each with a capacity of approx. 200 ml) cold. Pour in the stock to a height of approx. 1/2 cm and chill for approx. 15 minutes. Alternately add some basil, each
4
Place 1 tomato and mozzarella slice on top so that they do not touch the rim of the cup. Cover with the remaining stock and leave to cool for at least 3 hours
5
Dip the moulds briefly in hot water and turn them over onto plates. Garnish with remaining basil. Wrap Grissini with ham and serve with it