I.
Cut the buffalo mozzarella into cubes and place it in a saucepan with the heavy cream. Heat over low heat to melt it, then let it cool to room temperature.
Then store in a cool place for 4 hours.
II.
Remove the mozzarella cream from the refrigerator and blend it. Whip the cream to thicken it.
Pick the basil and mint leaves. Reserve a few leaves for garnish, then chop the rest.
III.
Mix the herbs and mozzarella cream, then season with salt and pepper.
Cut the tomatoes into small dice and mix them in a bowl with the balsamic cream.
IV.
Arrange the tomatoes in a serving dish, then cover with mozzarella cream. Drizzle with olive oil and garnish with a few basil and mint leaves. Serve chilled.
