Finely chop the garlic clove. Whisk together the egg yolks, a squeeze of lemon juice, the Dijon mustard, smoked paprika, the chopped garlic and salt. Start whisking in the olive oil gradually. Continue until the mayonnaise is thick. Season with salt and cayenne pepper.
Peel and finely dice the red onion and garlic. Finely dice the red chilli. Cut the cherry tomatoes into quarters. Pick the coriander leaves and roughly chop. Cut the avocados in half, remove the stone, remove the skin and then cut the flesh into large chunks.
Mix the avocado with the red onions, chilli, garlic and cherry tomatoes. Season with Maldon sea salt and squeeze on the lime juice. Mix well to break up the chunks of avocado and add the coriander leaves.
Peel and dice the garlic clove, chop the parsley.
Heat a frying pan until hot and add a splash of olive oil, add the garlic, parsley, lemon juice and season with salt and pepper. Remove from the heat and toss the bocconcini through the mix as it cools down.
Build the verrine by making alternative layers of all the mixes, top with fresh herbs like coriander if you have them and a pinch of paprika.
«Mini buffalo balls are great in many different ways, try bread crumbing them in a spicy mix and deep frying. Delicious!»