Basil Emulsion

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.

  • 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)


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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