Steps
1. Tomato Gel: Blend the tomato and strain the juice. Mix with agar-agar and bring to a boil. Let it cool and set. Once set, cut into small cubes.
2. Mozzarella Foam: Blend the mozzarella with a bit of water until smooth. Mix in lecithin powder and use an immersion blender to create foam.
3. Basil Caviar: Blend basil leaves with water and strain. Mix with sodium alginate. Using a dropper, drop the mixture into a bath of calcium chloride solution to form caviar.
4. Assembly: Arrange the tomato gel cubes on a plate. Add drops of mozzarella foam and basil caviar. Drizzle with olive oil and season with salt and pepper.