For 20 servings
60 cherry tomatoes
100 ml balsamic vinegar.
60 mini mozzarella balls
1 l Debic Cream Plus Mascarpone
1 g salt
2 trays of basil cress
Blanch the tomatoes to peel them and marinate in the balsamic vinegar.
Pour the Cream Plus Mascarpone into a siphon and add the salt.
Aerate with 2 gas cartridges and shake a few times
Fill the cocktail glasses with tomato and mozzarella.
Finish with sprigs of basil and mascarpone foam.