Caprese Tower
Shared by Gregory M. of Colts Neck, NJ
Prep Time:
30
Cook Time:
6 hours
Total:
36
Ingredients
- 2 Bunches Basil Washed, washed and dried
- 5 lb. Yellow Heirloom Tomatoes Cored
- 4 lb. Red Heirloom tomatoes skinned and seeded
- 2 lb. Galbani Mozzarells
- g 1.4 Agar Agar
- 2 cups Hickory Wood Chips Soaked overnight
- Sugar
- Extra Virgin Olive Oil
- Peanut Oil
- Salt and Pepper
Directions
Preheat smoker to 250 degrees. Place red heirloom tomatoes in a 11x17 inch dish drizzle with olive oil,season and toss to coat if the tomatoes are tart sprinkle wi8th sugar. Smoke for up to 6 hours till starting to carmalize. Remove and refrigerate. Using a 1 inch ring cutter cut 8 cicles for the yellow heirloom tomatoes. Place the skin side down on a cutting board and remove all the flesh from the circle. Set aside to fry. Juice the balance of the yellow tomoates. Line a chinois with cheese clotha nd strain the juice. Heat the juice and reduce in half.Measure 250 ml of juice and return it to the pot and heat till boiling season with S&P. Add the agar agar and whisk. Remove from heat and place the tomato juice into egg shaped molds and refrigerate to set about 10 minutes. Take 1 cup of basil leaves and place in a blender with 1/2 cup olive oil and blend. Set Basil oil aside for plating. Place severval pieces of mozzarella in a pan and sweat till it releases the mozarella water. Place the water in a squirt bottle and set aside for plating. Heat a pot of peanut oil to 350 Degrees and fry the skin disks, season with S&P. Chiffonade 1/2 cup of basil leaves. Slice the mozarella in 1/2 inch thick slabs. Spread a 1/4 inch layer of red tomatoes on top of the first mozarella slab, sprinkle with basil chiffonade and top with another slab of mozzarella and sprinkle with basil chiffonade. Place two basil leave on the plate. Using a 3 inch ring cutter, cut through the mozzarella and place on top of the basil leave. Top with the tomato gel egg. DFrizzle with oilive oil. On Left side of the plate make a linear Basil oil pool. Take the mozzarella water and place droplets in the basil pool. Place a fried tomato skin disk and place one one each side of the basil oil line. Add a small quinelle of the smoked red tomato on each skins disk. Season plate with Sea salt and fresh white pepper. Serve
