For the first component of our final project, I shredded a 1 lb. block of mozzarella cheese into curds. I then poured hot water over the curds to reform them into a smooth ball. Once smooth and pliable enough to shape I placed the cheese on a plastic lined baking sheet and shaped it into a rectangle.
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| Shredded mozzarella |
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| Reforming the cheese with hot water |
I then placed a single layer of prosciutto on the cheese, and then fresh basil on top.
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| Prosciutto layer |
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| Basil layer |
The cheese was rolled tightly, sealed with plastic wrap, and then dipped in hot water to seal the edges. I placed it in the fridge to set until ready to slice.
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| Ready for the fridge |
I sliced the roll on the bias and plated the pieces with some balsamic vinaigrette.
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| Final plating top-down view |
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| Final plating front view |
Prep: It took a bit of adjusting of the hot water temperature to get the cheese to spread out evenly with a smooth appearance. No other problems with prep. I ended up rolling the cheese a lot tighter than when I first made this in class which made it easier to plate.
Presentation: I placed the rolls along each side of the sauce tray, placed a radicchio chiffonade on top of each roll for added color, with parsley garnish along the sides and on the sauce. In hindsight I could have also used the vinaigrette in a drizzle along the plate instead of a static sauce dish.
Taste: The creamy mildness of the cheese goes well with the aromatic basil and salty earthiness of the prosciutto.
Overall: A great appetizer to make which is pleasing to the eye and to the palate.
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