Tomato component

• 250 g tomatoes
• 20 g glucose
• 5 g sugar
• 3 g salt
• 15 g sushi vinegar

Basil component

• 75 g basillicum
• 150 g water
• 20 g glucose
• 2 g salt

Mozzarella component

• 125 g mozzarella
• 100 g water
• 20 g glucose
• 2 g salt

Method

Blend the ingredients of each component separately until smooth. Strain for an extra fine texture. Fill the mold in layers:

• Add 3.5 ml (or 7 mL if you have the small) of the mozzarella component as the first layer and freeze until set.
• Add 3.9 ml (or 7.7 mL if you have the small) of the basil component and freeze again.
• Add 4.9 ml (or 9.3 mL if you have the small) of the tomato component, insert the stick, and freeze until completely solid.

Unmold and serve immediately, or keep frozen until service.