Mozzarella Chawan Mushi

• 560 grams buffalo mozzarella, at room temperature
• 70 grams mozzarella water (the water in which the mozzarella was stored)
• 15 grams olive oil
• 2 grams fine sea salt
• 161.75 grams mozzarella water (25% of the combined weight of the first 4 ingredients)
• 8.08 grams Methocel A4C (see Sources, page 309)

1. Cut the mozzarella into small pieces.
2. Put the mozzarella, 70 grams of mozzarella water, olive oil, and salt in a blender and puree until smooth.
3. Set aside.
4. Prepare an ice bath.
5. Put the 161.75 grams of mozzarella water in a small pot set over medium heat and bring it to a simmer.
6. Sprinkle the Methocel into the water and thoroughly disperse it using a small whisk.
7. Pour the water into the blender and shear it into the mozzarella mixture at medium speed, slowly increasing the speed to high until the cheese becomes smooth and homogeneous, with a slight sheen.
8. Using a rubber spatula, scrape the cheese mixture into a metal bowl set in an ice bath and let cool until the temperature is below 50F (10C).
9. Cover with plastic wrap and let rest in the refrigerator for at least 20 minutes or up to 2 days before using.
10. Preheat the oven to 250F (120C).
11. Spoon the mozzarella mixture into four 3-ounce ramekins and place them on a baking sheet.
12. Cover the ramekins with plastic wrap and bake them in the oven until the mozzarella is just firm and soft to the touch, 10 to 15 minutes.
13. Serve immediately.

buffalo mozzarella, mozzarella water, olive oil, salt, mozzarella water

Taken from www.epicurious.com/recipes/food/views/mozzarella-chawan-mushi-374202 (may not work)