With summer fully upon us, fruits and opportunities to present lightness are sought after. This morning we worked with a lighter version of mozzarella gnocchi to make a Dali-esque version of hot mozzarella with roasted watermelon, grapefruit-vanilla maple confiture, marinated tomatoes, and ground lovage. We had salted the peeled tomatoes overnight to draw out excess moisture and make the tomato flavor more intense. The hot watermelon holds its texture, and the grapefruit-maple adds structure. Lovage adds a bit of vegetable bitterness to complement the sweet cloud-like mozzarella. Overall, the dish is delicate and suits the summer mood.
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