Brazilian CUISINE
This variant of the cheese ball is perfect for those who love the tang of tomato juice. Agar is mixed with the juice to form a base that holds the cheese ball. White on red will create a dynamic visual appeal.
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Step 1
Pour the tomato juice in a saucepan, add the agar. Boil for 30 seconds.
Step 2
Pour in flexible molds, and refrigerate for 2 hours.
Step 3
Unmold onto spoons, and add half a ball of mozzarellla, a drop of olive oil, and a little bit of coarse salt.
0.5 ltrtomato juice
2g agar
mini mozzarella balls
olive oil
coarse salt
