1 ounce Mozzarella Pana Cotta
2 tablespoons Kalamata Olive Emulsion
4 pieces Brioche Croutons
3 pieces Olive Bread Crisps
4 large heirloom tomatoes
10 small heirloom tomatoes
4 cubes or balls of fresh mozzarella, marinated
Mozzarella Panna Cotta:
4 ounces fresh burrata
6 ounces mozzarella
125 milliliters whole milk
1 teaspoon Salt
30 milliliters whole milk
2 grams Agar
3 grams gelatin
Blend all of “part 1” ingredients until a smooth soup-like texture is achieved. Meanwhile, add all “part 2” ingredients to a pot, and whisking, cook until a thick paste is achieved. Mix “2” into “1” and strain through a cheesecloth. Place the mixture into the desired plate and let it set.
8 ounces Kalamata olives
2 ounces lime juice
1 ounce olive oil
1/4 teaspoon ultratex (a modified tapioca starch)
1/8 teaspoon xanthan gum
Blend all ingredients in a blender until a rich emulsion is achieved.
2 slices Brioche Bread with crust removed
Cooking spray, as needed
Cut the brioche bread into 3/4 inch cubes. Place them in a sheet pan, coat them with the pan spray and season with salt. Bake at 350 for 5-8 minutes or until golden brown.
Olive Bread Crisps:
Olive Bread Loaf
Freeze the olive bread then slice very thin. Cut the thin slices into 2 inch squares. Place them on a lined baking sheet. Bake at 350 for 8-10 minutes or until crispy.
1 large heirloom tomatoes per salad small handful baby heirloom tomatoes per salad
Blanch the tomato in simmering water, then shock in ice water. Cut into wedges. Blanch the baby heirloom tomatoes for about 8 seconds in simmering water, then shock in ice water. Peel off skin.
2-3 small cubes or balls fresh mozzarella per salad.
Marinate mozzarella into olive oil, thyme, red pepper flakes, and rosemary.
In the reserved plate with the mozzarella and Pana Cotta, place 4 pieces of brioche croutons along with dots of the Kalamata Olive Emulsion. Toss the reserved tomatoes. Place the Olive Bread crisps alongside the croutons and garnish the salad. Take a deep breath, and serve.
Azul, 500 Brickell Key Drive; 305-913-8288.
Photo: Courtesy Azul