Caprese with watermelon jelly

Name: Caprese with watermelon jelly
Ingredients: watermelon; 1 l wet brine: water; 35 g wet brine: fleur de sel; 1.5 g Iota; 500 g clear broth; 120 g Basil; 1 l Grape seed oil; 80 g Parmesan cheese; 58 g Egg white; 58 g Full-fat yogurt; 190 g Basil oil; Pepper and salt; Piccolini buffalo mozzarella; beef tomato; wild cherry tomato mix

Tomato in a watermelon jelly, served with basil oil, piccolini mozzarella, basil mayonnaise, and fresh basil and rocket cress.

Delicious fresh salad for on the terrace!

Ingredients

watermelon

1lwet brine: water

35gwet brine: fleur de sel

1.5gIota

500gclear broth

120gBasil

1lGrape seed oil

80gParmesan cheese

58gEgg white

58gFull-fat yogurt

190gBasil oil

Pepper and salt

Piccolini buffalo mozzarella

beef tomato

wild cherry tomato mix

Preparation

Vacuum the pieces of melon with the wet brine and let sit overnight (or place in the wet brine in the refrigerator overnight).
Remove the melon from the brine and blend the pieces of melon in the blender until broken down.
Strain the broth through a muslin cloth. The red broth is ready.
Prefer a transparent broth? Place the blended melon mass in the freezer.
Place the frozen mass on a sieve and let it thaw

Weigh out the iota and add to the stock.
Heat and mix well with the iota.

Blanch the basil for about 10 seconds and place in ice water.
Blend the basil at about 70°C in the thermoblender for 6 minutes.
Place the mixture on a straining cloth or coffee filter and leave in the fridge overnight.

Put the egg white and yogurt in a measuring cup.
Add the oil and blend until it reaches yogurt thickness.
Season with pepper and salt.

Cut the beef tomato into nice slices.
Halve the piccolini mozzarella.
Place the beef tomato on a plate and gently pour the watermelon gel over the tomato