For the Couscous
Wetting the couscous with cold water from time to time, cook in a steam oven for 50 minutes.
Loosen the grains with a fork.
Moisten with the vegetable juice, mix in the vegetables, chopped mozzarella and basil pesto.
Press the couscous into balls, brush with mozzarella juice and wrap with threads of mozzarella.
For the vegetable juice
Blend tomatoes, cucumber, bell peppers, water, pinch of salt. Filter through a cheesecloth.
Add a small amount of sweet and sour sauce. Thicken with xanthan gum.
For the basil pesto
Wash and dry basil. Place all ingredients in the Paco Jet and cool.
Blend lightly and freeze, mixing at least twice for smoothness.
For the Mozzarella threads
Slice the mozzarella and allow to drain at room temperature. Vacuum seal.
Heat with steam at 80°C for 1 minute. Flatten with a rolling pin and slice into thin strips.
For the Tomato coulis
Wash tomatoes and blend well. Filter and mix with the remaining ingredients.
For the bread needles
Blend all ingredients and fill a pastry bag with the mixture.
Squeeze needle shapes onto a silicone baking mat (Silpat).
Bake in 100°C oven with 75 per cent humidity for 4 minutes.
Bake at 135°C in a dry oven with open valve for another 10 minutes.
Spread the tomato coulis, position the couscous ball, decorate by skewering it with the bread needles, and sprinkle with essence of basil.