40 g Parsley
20 g Coriander leaves
20 g Anis oil
120 g Olive oil
Pine nuts, roasted
Tomato wedge, peeled and with the core removed
Making the Pesto
Coarsely chop the parsley and coriander leaves, add the remaining ingredients and mix.
The Final Touch
Arrange the tomato cubes in a ring in the middle of a soup plate. Roast the tomato wedge with a blow torch and lean it against the tomato cubes.
Use an egg ring or similar implement to apply grated mozzarella and scatter roasted pine nuts on top. Pour the foamed mozzarella soup around the centrepiece, dribble some coriander pesto on it and garnish with coriander leaves.