Trifle Caprese: let tomatoes and mozzarella do the charm

Directions

1. TOMATO JELLO - STEP 1: Cut San Marzano tomatoes into larger cubes, chop a few basil leaves. Combine in a small pot, season with olive oil, salt, pepper and a splash of lemon juice. Simmer on very low heat until tomatoes release all their juice (around 20 min.) When ready, strain and reserve at room temperature.
2. OLIVES: chop the olives into small pieces.
3. BURRATA MIX: with a food processor, mix burrata with a pinch of salt, pepper and olive oil into a cream.
4. BREAD: Toast a slice of bread and cut it into small cubes.
5. TOMATO JELLO - STEP 2: Dip 1.5 gelatine leaves in very cold water. Meanwhile, separate the tomato sauce into two equal parts*. Pour one in a small pot and reserve the other. Heat up on very low heat (remain well below boiling). When gelatine has softened up, mix it into it with a whisk. Let cool down. * This layer is the same as the top layer (contrary to my photo which had two kinds of tomato sauces - that just complicates everything). Depending on the shape of your glass container, you may want to split the sauce 50-50 (if your container is straight) or 33-66 (if, like mine, it is narrower on the bottom and larger towards the top). Consequently, gelatine proportions must be adapted too.
6. LAYERING - STEP 1: Make sure that every layer is as flat as possible. Also, wait until the tomato jello cooled down to room temperature. Then: - Lay 1 tbsp of olives at the bottom of each glass bowl, pour balsamico on them. - Lay burrata cream on olives. - Lay pieces of toast on burrata and pour tomato jello. - Immediately put in the fridge.
7. MOZARELLA CREAM: Cut the mozzarella (keep a little aside) into small pieces and put in a food processor's bowl. Add milk, basil leaves to taste. Season with olive oil, balsamico, salt, pepper. Mix into a smooth cream. Reserve.
8. TOMATO SLICES: Carefully cut out slices of cherry tomatoes of the same sizes for the decoration of the top layer. So this means +/- 3 slices from the middle of each tomato. No worries, the leftovers are used in the next step. Reserve.
9. TOMATO SALAD: Dice the remainders of the cherry tomatoes and mozarella and season with olive oil, crema di balsamico, salt, pepper. Strain (there should really be no liquid left).
10. TOMAT0 JELLO - STEP 3: Do again Tomato jello - step 2 with rest of tomato sauce.
11. LAYERING - STEP 2: Take your bowls out of the fridge. - lay thin layer of mozzarella cream. - nicely lay cherry tomato slices on the sides of the dish (see picture) - lay tomato-mozarella salad in the middle. - top with remaining mozzarella cream. - when the jello is at room temperature, fully cover the mozarella cream with jello. - Immediately put in the fridge.
12. DECORATION: - While waiting for the jello to freeze, roast pine seeds - When the jello has set, lay drops crema di balsamico on the top, add pine seeds. Maybe lay a few basil leaves. You can even make a tomato flower. That's all up to you!
13. Enjoy!!!