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Mozzarella and Basil

an aromatic Italian appetiser

Mozzarella and Basil
  • 75 ml heavy cream
  • 1 g salt
  • 1 g white pepper
  • 70 ml olive oil
  • 30 g parmesan
  • 30 g fresh basil
  • 200 g mozzarella
  • 50 ml mozzarella water
  • 25 ml white balsamic vinegar
  • 30 g roasted pine nuts
  • 15 ml white wine vinegar

Ingredients

  • 75 ml heavy cream
  • 1 g salt
  • 1 g white pepper
  • 70 ml olive oil
  • 30 g parmesan
  • 30 g fresh basil
  • 200 g mozzarella
  • 50 ml mozzarella water
  • 25 ml white balsamic vinegar
  • 30 g roasted pine nuts
  • 15 ml white wine vinegar
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Preparation

Finely puree all the ingredients, except the cream, in a blender, then add the heavy cream and season with spices. The mixture should have a creamy consistency.

 

Pass the mixture through an iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 Cream Charger and shake approx. 16 times. Before serving, cool the filled Whipper in the refrigerator for 1-2 hours.

 

Serving suggestion

Serve in the glass on cherry tomatoes or tomato slices or crispbread, on olive ciabatta or inside hollowed tomatoes.

 

Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.

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