Recipe of the week: Cubik Mato

Tomato mozzarella, wherever you are in the world, is one of the most popular dishes on the menu. Unfortunately, there is never a lot of creativity and it is always presented the same boring way. Having the same presentation without surprising factors is most probably contradictory to what you heard already. Food needs to be tasty but the visual is equally important, and this is why presenting a classic tomato mozzarella in in the form of a Rubik’s cube is fun and interesting. All products are natural and with the help of some molecular magical cuisine it is possible to form this popular cube which is now baptised as Cubik Mato. First, a few tips you might like to bear in mind before reading on: the silicon mold is from SilikoMart 2x2x2cm. Spray a little baking oil inside the mould before adding the ingredients. The mould can be placed in the blast freezer for a while, it makes it easier to unmould. For extra visuals, place a few tomato seeds in the mold before pouring the tomato juice. Ingredients For the ricotta 500 ml whole milk 40 ml cream 4 gr salt 15 ml lemon juice For the mozzarella 135 ml whey 150 ml mineral water 30 gr milk powder 10 gr yoghurt powder 4 gr salt 6 gr iota 4 gr agar agar For the tomato 500 ml fresh tomato juice 4 gr agar agar Salt, pepper, tabasco For the garnish Olive oil Maltodextrin powder Baby cress, basil Directions For the ricotta Prepare a sieve with a wet towel or a cheesecloth over a large bowl. Combine all ingredients and bring to the boil. Stir occasionally and reduce the heat. Simmer until the mixture curdles after 10 minutes. If you see a lot of unseparated milk, add some more lemon juice. Use a skimmer or a slotted spoon to transfer the curdled milk into the lined sieve and let it drain for an hour. Discard the liquid (whey), cover the ricotta cheese and refrigerate. For the mozzarella Whisk all ingredients for the mozza together. Bring to the boil for a minute, remove from the stove and then whisk 100 gr of the freshly made ricotta into the mixture. Transfer immediately into a silicon mold and refrigerate. For the tomato Combine the tomato juice, agar agar and seasoning, bring to the boil for a minute and transfer immediately into a silicon mold and refrigerate. For the oil powder Whisk a small amount of olive oil with the maltodextrin powder until it forms crumbs. Unmold the molecular mozzarella and tomato then pile the cubes to form a “chess” pattern. Sprinkle the olive oil powder around the cube and garnish with fresh baby cress and basil. Thank you to Executive Chef Yannick Tirbois from Culinary Ambition for the recipe. If you have a recipe you would like to share with  A Luxury Travel Blog‘s readers, please contact us.

Paul Johnson

Paul Johnson is Editor of A Luxury Travel Blog and has worked in the travel industry for more than 30 years. He is Winner of the Innovations in Travel ‘Best Travel Influencer’ Award from WIRED magazine. In addition to other awards, the blog has also been voted “one of the world’s best travel blogs” and “best for luxury” by The Daily Telegraph.

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  1. If we can’t go to the country then over the last 6 months we’ve done our best to bring the country to our dining room. This Cubik Mato would be a great starter for an Italian themed evening.

  2. Last week’s recipe went down well, more positive responses from my daughter and husband than son. So I’ll give this one a go too. Especially as my son loves any form of cheese.

  3. I’m getting a great idea from this post. Not sure how it will translate though. I was thinking of a sweet dessert that looks like this. Gelatine based. Strawberry gelatine an the other one is strawberry milk, cut into cubes and stacked like a rubix. Now that I have all the time in the world at home, I can certainly do something intricate like this. Thanks for the inspiration!

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