Mozzarella Cheese With Lychee, Strawberry Basil Salsa - Serve With Iranian Blue Salt, Shisho Flower And Strawberry Balsamic
Reduction
When i prepared this appetizer i have decided to use two types of balsamic vinegar instead of one. The lychee, strawberry basil salsa was tossed with the white balsamic vinegar ( Slightly more sourish than the normal balsamic vinegar ) so as to neutralise the natural sweetness of the lychee, strawberry basil salsa and also to give a clean, fresh image of the salsa. While the black strawberry balsamic vinegar reduction is to balance up the whole dish.
Initially i wanted to use other edible flowers but i couldn't managed to get the taste compared with the shisho flowers. Which carry the taste of the basil and mint flavour that i wanted for this appetizer.
At last through friends i manage to get this white balsamic vinegar. Which is quite useful in term not to spoil the look of the dish.
It is very light in taste so do not expect a very robust flavour like the aged balsamic vinegar. Nevertheless you can always serve the two like i do.
