Tomato Gelee Cubes

By zboni

Ingredients

• 1-1/4 cup pureed tomato sauce
• 3/4 cups vegetable stock + 2 Tbsp. cold stock
• 1/4 tsp. Tabasco sauce
• 3 Tbsp. finely chopped basil
• 1 (1/4oz.) envelope gelatin
• 1-1/2 tsp. toasted coriander seeds
• 3 oz. fresh mozzarella cut into 12 (1") cubes
• 12 fresh basil leaves

Details

Servings 6

Preparation

Step 1

Combine the tomato sauce, vegetable stock, Tabasco and chopped basil in medium saucepan.
Heat over medium heat, until warm to the touch (do not let simmer).
Remove from heat.
In a small bowl, sprinkle the gelatin over the 2 Tbsp. of cold vegetable broth; let soften, about 1 min.
Add gelatin mixture to tomato mixture; stir to combine.
Grease a 7x5" baking dish with olive oil.
Pour tomato mixture into pan and refrigerate, uncovered until gelee is set, about 6 hours, or overnight.

Lightly toast the coriander seeds in a small skillet over medium-low heat until fragrant and toasted; remove from heat, transfer to cutting board and crush with the side of a chef's knife.
Slice gelee into 24 (1") cubes. Cut the fresh mozzarella into 12 (1") cubes.
Sandwich cheese between gelee cubes to make 12 stacks.
Place 12 basil leaves onto 6 appetizer plates; set stacks onto basil leaves.
Drizzle stacks with extra-virgin olive oil and sprinkle with sea salt & crushed coriander.