Cloud of Caprese

Milk Skin

• Wrap a small saucepan with cling film. Pour the milk into a larger saucepan and warm over low heat without bringing it to the boil.
• After 10 minutes, once a thin layer has formed on the surface, dunk the small saucepan into the warm milk so the skin sticks to it. Remove gently, place on the table, and cover with cling film.
• Repeat several times (the first 2-3 layers may not be thick enough to use).

Mozzarella Foam

• Chop the mozzarella and heat with the milk. Transfer to a blender and blitz until smooth.
• Place in the fridge for 12 hours, then pass through a sieve and mix with the cream. Season with salt and pour into a siphon charged with 2 N2O gas charges.

Plum Tomato Juice

• Preheat a water bath to 80°C.
• Place the plum tomatoes in a vacuum bag with the garlic cloves, some basil leaves, and a little oil. Seal and place in the water bath for 30 minutes.
• Open the bag, remove the garlic, and pass the tomatoes through a sieve.

Panzanella

• Mix part of the tomato juice with the soft inside of the bread. Season so it can be shaped into a quenelle.

To Assemble

• Place the milk skin on the table and squirt a shot of mozzarella foam in the centre. Wrap the foam in the milk skin, joining the sides, then turn so the joins are underneath.
• Place a quenelle of panzanella in the centre of a soup plate and place the cloud of mozzarella on top to cover.
• Season with a drizzle of olive oil, garnish with sun-dried tomatoes and chopped basil, and pour the plum tomato juice onto the plate.