For preparation with the short 5 mm Needle Tip
Basil Emulsion
A recipe for the very refined palate: a basil emulsion that goes with insalata caprese.
Ingredients
- 1 g salt
- 1 g pepper
- 200 g fresh basil
- 100 ml vegetable oil
- 50 g vegetable stock
- 200 ml soya oil
- 5 g Glice (Texturgeber)
- 1 g salt
- 1 g pepper
- 200 g fresh basil
- 100 ml vegetable oil
- 50 g vegetable stock
- 200 ml soya oil
- 5 g Glice (Texturgeber)
- 1 g salt
- 1 g pepper
- 200 g fresh basil
- 100 ml vegetable oil
- 50 g vegetable stock
- 200 ml soya oil
- 5 g Glice (Texturgeber)
- 1 g salt
- 1 g pepper
- 200 g fresh basil
- 100 ml vegetable oil
- 50 g vegetable stock
- 200 ml soya oil
- 5 g Glice (Texturgeber)
- 1 g salt
- 1 g pepper
- 200 g fresh basil
- 100 ml vegetable oil
- 50 g vegetable stock
- 200 ml soya oil
- 5 g Glice (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.
This recipe is suitable for the following products
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