Update a classic caprese salad with a beautiful reinterpretation. The foam is a blend of high quality olive oil and balsamic vinegar for a balanced flavor profile that melds perfectly with the fresh mozzarella and tomatoes. The foam is stabilized to hold for service.
Difficulty
Intermediate
Ingredients
- 250g Olive Oil
- 200g Water
- 50g Balsamic Vinegar
- 20g Mono and Diglyceride Flakes
- 1.25g Polysorbate 80
- ~ 25 Mozzarella Pearls
- ~ 25 Cherry Tomatoes
- ~ 15 Basil Leaves
- Optionally – Balsamic Pearls
Equipment
- iSi Gourmet Whip Plus
- 2 iSi Cream Chargers
- iSi Steel Tips
- Small Pot
- Blender
Timing
Active Time: 15 Minutes
Total Time: 30 Minutes
Yield
~5 Portions
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Prepare Olive Oil
Weigh out olive oil and place in a pot over low heat.Sprinkle M&D flakes into olive oil and stir occasionally until M&D flakes are fully melted into the oil. Set aside.
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Prepare Balsamic Vinegar
In a blender combine water and balsamic vinegar. Drizzle in polysorbate 80 and blend.Slowly pour olive oil into the water balsamic mixture, while blending on low.
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Charge with N2O and Serve
Pour the mixture into the gourmet whip plus, secure the lid, and screw the steel tip on. Then charge the foam with two nitrogen charges. The foam will be ready to plate now.To plate, scatter mozzarella balls, cherry tomatoes, and torn basil leaves around a plate. Add dollops of foam in between and garnish with balsamic pearls.
2 Comments.
I may need to try this recipe with garlic olive oil with the balsamic mixture.
It’ll be great!