Name: Strawberry Caprese salad mould
Yield: 8
Cuisine: European
Ingredients: 26 g gelatine; 1 cup (250 ml) cold water; 2 ½ cup (725 ml) berry juice; 45 ml raspberry vinegar; 500 g strawberries; 300 g bocconcini-mozzarella, or goat’s milk cheese; A handful of mint leaves; Balsamic vinegar and baby herb leaves to garnish

Recipe: Vickie de Beer. Image Lee Schwagele

Strawberry Caprese salad mould

Serves: 8 Nutrition facts: 200 calories 20 grams fat

Ingredients

26 g gelatine
1 cup (250 ml) cold water
2 ½ cup (725 ml) berry juice
45 ml raspberry vinegar
500 g strawberries
300 g bocconcini-mozzarella, or goat’s milk cheese
A handful of mint leaves
Balsamic vinegar and baby herb leaves to garnish

Instructions

Sprinkle gelatine over water and leave the mixture for 5 minutes
Mix the juice and vinegar in a medium-sized bowl
Melt the sponged gelatine for 30 seconds on the defrost setting in a microwave oven and add to juice mixture. Mix well.
Coat a silicone mould (1,5 litre) with non-stick spray
Pour 1/3 of the gelatine mixture in the mould and place in the deep freeze for 15 minutes or until it is set.
Arrange 5-6 strawberries on the set gelatine and pour another 1/3 of the gelatine mixture over it. Place in deep freeze until it is set.
Cut the rest of the strawberries in slices, arrange on the second layer of set gelatine, and add the last 1/3 of gelatine. Let it set in the freezer for 2-3 hours or overnight.
Tilt the set gelatine mould over on a serving platter. It is stuck, you can cover it with a heated wet cloth.
Break the mozzarella balls into pieces. Garnish with basil leaves and mint leaves.
Serve with balsamic vinegar and mint leaves.