Mozzarella with tomato jelly in a glass – by Gualtiero Marchesi

11 September 2006
Mozzarella with tomato jelly in a glass – by Gualtiero Marchesi

(serves four)

800g fresh tomatoes
10g orange juice
3g dried coriander
4g dried basil
Salt and freshly ground pepper
15g gelatine leaves, dissolved in a little cold water
4 small portions buffalo mozzarella
20g light pesto
20g celery, cut into fine cubes
15g black olives


Heat the tomatoes, orange juice, coriander, basil and salt and pepper in a saucepan and cook for five minutes. Remove from heat, add the dissolved gelatine leaves, stir well and strain through a fine muslin cloth into a bowl. Cool the strained tomato mixture by placing the bowl on some ice, and continue to stir.

Put each of the mozzarella portions in small glass bowls and pour the partially set tomato mixture over them. Place in the fridge to set fully.

Before serving, cover the surface of each mozzarella with a light coating of pesto and garnish with the celery and black olives.

Wine selection: "Campanaro '96" - Feudi San Gregorio - Sorbo Persico (AV)

by Gualtiero Marchesi

Photo © Tom Stockhill

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking