Method

Ensalada caprese

Sliced the roma tomatoes & mozarella cheese thin about 1cm thickness,set aside

Pluck the basil leaves from the stem for garnish

Tomato pesto

Toast the pine nut till brown and set aside

Grate the parmesan cheese

Combine all the other ingredients together in a food processor and blend till smooth,gradually pour in the olive oil in a steady stream and blend further

Basil gel

Pluck basil leaves from the stem and set it aside in a heat proof bowl,set aside

Bring vegetable stock to a boil,season to taste and add agar powder,continue to stir for 1min and take it off the heat

Transfer the vegetable stock into the bowl with all the basil leaves,set it aside to cool down

Once it sets,place it in a food processor and blend it till its smooth and shiny

Balsamic reduction

Pour in the balsamic vinegar and sugar together into a sauce pot and bring to boil

Once boiling,leave it to simmer and reduce to a thick consistency based on personal preference