After 6 months of work (not every day but every now and again when a different solution comes up) finally we are closer to the goal. The idea is to have a perfect “Mozzarella” which looks as it should but in fact be filled with warm Tomato and balsamic liquid and a perfect “tomato” which is filled with liquid Mozzarella. Like my favorite salad Caprese, but in a warm and totally unexpected form. In the picture is the “mozzas” and instead of the liquid mozzarella in the tomato skin I have put a mozzarella mousse.

Of course it wouldn’t be a Caprese without basil, so we have put a very strong basil oil. This technique is achieved by utilizing Methylcellulose, when you put the whole ball in your mouth and bite it explodes and the skin just seems to melt away. This is because your mouth is about 36 degrees and Methylcellulose is what is referred to as thermoreversible gel, when it is heated it forms a gel, when it cools it turns back to a liquid. This process can be performed many times with no effect on the integrity of the gel. one of the more popular applications for Methyl is the “Instant noodle” where the guest can form there own noodle into a soup at the table using a syringe.

This entry was posted on Friday, January 8th, 2010 at 11:57 and is filed under Food, Techniques. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.