Recipe of the Week: Cubik Mato

Recipe of the week: Cubik Mato

Tomato mozzarella, wherever you are in the world, is one of the most popular dishes on the menu. Sadly, there's never a lot of creativity, and it's always presented in the same boring way. Having the same presentation without surprising factors is probably at odds with what you've heard before. The food should be tasty but the visual is just as important, and that's why presenting a classic tomato mozzarella in the form of a Rubik's cube is fun and interesting. All the products are natural and with the help of molecular magic cooking it is possible to form this popular cube which is now called Cubik Mato.

First of all, a few tips that you might like to keep in mind before reading further: the silicone mold is from SilikoMart 2x2x2cm. Spray a little cooking oil inside the pan before adding the ingredients. The mold can be placed in the freezer for a while, which makes it easier to demold. For an extra visual effect, place a few tomato seeds in the mold before pouring in the tomato juice.

Ingredients For the ricotta

500 ml whole milk
40 ml cream
4 gr of salt
15 ml lemon juice

For the mozzarella

135 ml whey
150 ml of mineral water
30 gr of powdered milk
10 gr of yoghurt powder
4 gr of salt
6 gr iota
4 gr of agar-agar

For the tomato

500 ml fresh tomato juice
4 gr of agar-agar
Salt, pepper, tabasco

For garnish

Olive oil
Maltodextrin powder
Baby watercress, basil

instructions For the ricotta

Prepare a sieve with a damp towel or cheesecloth over a large bowl. Combine all the ingredients and bring to a boil. Stir from time to time and reduce the heat. Simmer until the mixture curdles after 10 minutes. If you see a lot of unseparated milk, add a little lemon juice. Use a skimmer or slotted spoon to transfer the curds to the doubled sieve and allow it to drain for an hour. Discard the liquid (whey), cover the ricotta and refrigerate.

For the mozzarella

Whisk all the ingredients for the mozzarella together. Bring to a boil for a minute, remove from heat then whisk 100 gr of freshly prepared ricotta into the mixture. Immediately transfer to a silicone mold and refrigerate.

For the tomato

Combine tomato juice, agar-agar and seasoning, bring to a boil for one minute and immediately transfer to a silicone mold and refrigerate.

For the oil powder

Whisk a small amount of olive oil with the maltodextrin powder until it forms crumbs.

Unmold the molecular mozzarella and the tomato then stack the cubes to form a "chess" pattern. Sprinkle olive oil powder around the cube and garnish with watercress and fresh basil.

Thanks to Executive Chef Yannick Tirbois of Culinary Ambition for the recipe. If you have a recipe you would like to share with the readers of A Luxury Travel Blog, please contact us.