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. Pour through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously.
Serve the Basil Emulsion on tomatoes and mozzarrella using the iSi 3 mm short Needle Tip and sprinkle with aceto balsamico.
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