Caprese Dolce, Salato | Andrea Aprea | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 500 g Isomalt
• 30 ml water
• 250 g buffalo mozzarella cheese
• 125 ml whole milk ( fresh)
• 250 g fresh cream
• 100 g of egg white
• 6 g isinglass
• 200 g datterini tomatoes
• 200 g of cherry tomatoes
• 200 g “piennulo” tomatoes
• 2 shallots
• 1 small bunch of basil
• Oil, salt and pepper
• 100 g bleached basil
• 80 g grated Parmigiano cheese
• 100 g toasted pine nuts
• 20 g grated pecorino cheese
• 80 g olive oil
• 20 datterini tomatoes
• Lemon zest
• Garlic
• Thyme
• Salt
• Powdered sugar
• Pepper
• 200 g of pane cafone
• 300 g of mozzarella cheese
• 400 g of mozzarella whey