A recipe for the very refined palate: a basil emulsion that goes with insalata caprese.
Ingredients
- 1 gsalt
- 1 gpepper
- 200 gfresh basil
- 100 mlvegetable oil
- 50 gvegetable stock
- 200 mlsoya oil
- 5 gGlice (Texturgeber)
- 1 gsalt
- 1 gpepper
- 200 gfresh basil
- 100 mlvegetable oil
- 50 gvegetable stock
- 200 mlsoya oil
- 5 gGlice (Texturgeber)
- 1 gsalt
- 1 gpepper
- 200 gfresh basil
- 100 mlvegetable oil
- 50 gvegetable stock
- 200 mlsoya oil
- 5 gGlice (Texturgeber)
- 1 gsalt
- 1 gpepper
- 200 gfresh basil
- 100 mlvegetable oil
- 50 gvegetable stock
- 200 mlsoya oil
- 5 gGlice (Texturgeber)
- 1 gsalt
- 1 gpepper
- 200 gfresh basil
- 100 mlvegetable oil
- 50 gvegetable stock
- 200 mlsoya oil
- 5 gGlice (Texturgeber)
1
Heat some oil to 60 °C and stir in glice. Mix the fresh basil with the oil and finely puree in a blender. Season with salt and pepper.
2
Pour through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously.
3
Serve the Basil Emulsion on tomatoes and mozzarrella using the iSi 3 mm short Needle Tip and sprinkle with aceto balsamico.
