Description
Very beautiful, impressive and delicious appetizer. In my opinion, all the ingredients perfectly complement each other and create a harmonious blend. Creamy layer accentuates the piquancy of dill-cream cheese and the juiciness of the tomatoes.
Ingredients
-
Cream
200 ml
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Mozzarella
200 g
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Tomato
2 piece
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Cheese
15 g
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Nuts
15 g
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Garlic
1 tooth
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Vegetable oil
2 Tbsp
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Salt
-
Black pepper
-
Mint
1 tsp
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Dill
50 g
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Gelatin
7 g
Cooking
25 g dill wash, pour cream and salt. Put on fire and heat, not boiling. Remove from heat, cover and let stand for 3-5 minutes.
Cream strain. Add instant gelatin (if needed the cream can be slightly warm), and stir thoroughly to avoid lumps. Pour into forms (I used 5 cups 250 ml) and place in refrigerator until firm.
The rest of the dill to put in the blender, add the nuts, cheese, garlic and 1 tbsp oil. Carefully grind.
Cut the tomatoes into small cubes, season with salt, pepper, dried mint and vegetable oil (1 tbsp), mix well.
Mozzarella cut into small cubes.
On frozen dill cream spread nut mixture, then mozzarella and sliced tomatoes. Optional garnish with greens (I have celery leaves).
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