I love recipes like these mozzarella mousse starters: it’s very simple to make, with a few ingredients, but looks sophisticated. Great cooking doesn’t have to be difficult! This appetizer is a nice variation to a more classic Caprese salad. You could of course serve this on a plate, but I think serving a starter like this in a glass makes it look more stylish.
A insalate caprese naturally looks very appealing. The contrasting colours (red & green), together with the soft white mozzarella…
I read a story about the origins of Caprese salad. I assume most of you know that it’s from Capri, an Italian island. But the story goes that it actually got “famous” in Switzerland. The cook Constantino Moffa, was staying there in a hotel and having this salad. Other guest say it and asked what the guy from Capri, the “Caprese” was having. The hotel decided to put the salad on the menu and the rest is history.
- 1 mozzarella ball (125g)
- 2 tbsp whipping cream
- 2 small, firm, tomatoes
- 1 nectarine
- ½ courgette
- basil leaves
- salt & pepper
In a blender, mix the mozzarella and whipping cream and blend to a soft mousse. Bring to taste with a lot of pepper and a pinch of salt.
Chop the tomatoes and nectarine in fine pieces and mix together with basil, to taste.
Spiralize the courgette, or cut very finely.
Serve the mozzarella mousse in a glass, top with the tomatoes & nectarine and the spiralized courgette.