560g buffalo mozzarella
70g mozzarella water
15g Armando Manni olive oil
1g salt
Puree the above ingredients together in the blender until smooth to make a mozzarella base.
646g mozzarella base (above)
161.5g water
10.1g Methocel A15C
Bring the water to a boil and disperse the methocel in the simmering water. When the methocel is incorporated add the water mixture to the mozzarella base and shear until the mixture is smooth and shiny. Place the mozzarella mixture in a bowl over an ice bath and chill till cold. Spread the mozzarella base in thin sheets on a non-stick surface and bake in a low oven until the mixture gels. Remove the hot mozzarella and drape over...
