Recipe made by: Epiphane Garcia, Loïc Guilbert, Damien Donson, Enzo Duncan and Morgan Khenfouf. Students in BTS Hospitality and Catering at CFA Sud Formation CCI Nîmes Marguerittes.
For 4 people :
- 4 fresh tomatoes
- 2 Mozzarella Buffalo
- 100g liquid fresh cream
- Olive oil
- 1 Basil or Candied Lemon Carving Seasoning
- Mix the tomatoes, season and keep them cool.
- Mix the mozzarella, add the fresh cream, mix and season.
- Before serving, add olive oil to the tomato coulis.
- Serve individually, alternating tomato coulis and cream of mozzarella.
- Generously add shavings of seasoning to cut on top.
