How to make
Prepare the mousse for the bites in the following way: Strain the brine, in which the mozzarella was stored in and save 2 tbsp (30 ml) of it.
Heat it to 140°F (60°C) and dissolve gelatin in this liquid, pre-hydrated according to the manufacturer's instructions and well strained (usually hydration takes 3-4 minutes in cold water)
In a blender, blend the mozzarella, so that it becomes creamy and fine. Add the cream cheese and cream and beat with a mixer or blend in the blender for a while longer. A fluffy cream should be obtained.
Add the gelatin liquid to the mozzarella cream and mix everything well.
Fill the mixture in a piping bag with a smooth tip and refrigerate it for at least 1 hour. Lay down the piping bag or leave only the tip with the hole facing up, so that the mixture does not leak out before it has set.
Peel the carrots. Using a fine-cutting machine or grater (it can be done with a vegetable peeler as a last resort). Cut them into thin 1 mm thick strips. Cut them into the same length - about 2″ (5 cm).
In the middle of each carrot strip, pip out some of the mousse, add a basil leaf or sprinkle some dried. Join the ends and put a stick where they overlap to close up the bite.
If you are not going to serve them immediately, wrap the plate with cling film and store it in the refrigerator, until it's time to serve them.
Decorate the festive mozzarella mousse carrot bites with black olives and enjoy them.
Enjoy your meal!
