Compressed Watermelon Caprese

We're happy to welcome back Tanner Thorp from Montereau back to the Cooking Corner to make a Compressed Watermelon Caprese.

Ingredients:

· 2 inch cubed watermelon pieces

· 2 cups water

· 1 serrano pepper thinly sliced

· ¼ cup sugar

· ½ cup loosely packed mint leaves

· ¼ cup loosely packed basil leaves

· 1 ball fresh mozzarella or burrata

· Balsamic syrup

Directions:

1. In a small sauce pot combine sugar, serrano and water and bring to a boil

2. Cool syrup

3. Place watermelon in a vacuum bag and add syrup

4. Vacuum seal the watermelon and refrigerate for at least 4 hours, preferably overnight

5. Remove watermelon (save the syrup for other uses like cocktails, iced teas, etc)

6. Place cheese on a plate and declaratively arrange the watermelon around the cheese

7. Drizzle balsamic syrup over the cheese and watermelon

8. Tear basil leaves and sprinkle over the cheese and watermelon

9. Finish with a light sprinkle of salt