Instructions. Arrange mozzarella balls on a serving platter. Combine the tomato paste and water together in an icing bottle. Gently squeeze the thinned tomato paste across the center of each mozzarella ball, creating 2-3 lines. Top with sliced olives as irises and capers as pupils.
Let it cook on low heat until tender for 5-8 minutes. Mash the berries roughly with the back of a fork or a masher. Once tender and bubbly add the cornstarch mixture to it . Let it cook for 2 minutes. Now add remaining of the berries and cook for a minute. Remove it from the heat and transfer into a glass container. Step 1 Cover gelatine with cold water and leave to soak for 5min. Meanwhile in a small pan heat the cream, milk, split vanilla pod and 100g sugar, stirring occasionally until the sugar dissolvesInstructions. In a medium pot, gently heat whipping cream and milk over medium heat. Add 1/8-1/4 cup sugar, vanilla and salt. Stir often and just bring to a simmer, taking care not to boil. Turn heat to low and whisk in chocolate chips, stirring until melted and smooth. Taste.
Instructions. Dissolve gelatin in 2 tablespoons of warm water and set aside. In a medium saucepan combine milk, heavy cream and sugar and bring to a simmer over medium low heat. Stir until sugar dissolves. Off the heat and add vanilla and salt. Stir in gelatin and whisk until it dissolves.
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