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Caprese Salad with Balsamic Olive Oil Foam

2 years ago
Cole Whitney
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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

  • 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.
     
  • 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.
     
  • 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.
 
 

Summary
recipe image
Recipe Name
Basil and Balsamic Pearl Stuffed Burrata
Author Name
Modernist Pantry
Published On
2023-04-25
Preparation Time
0H15M
Total Time
0H30M
Average Rating
51star1star1star1star1star Based on 1 Review(s)

2 Comments.

  • Michael Jensen
    April 25, 2023 12:20 pm

    I may need to try this recipe with garlic olive oil with the balsamic mixture.

    • Janie Wang
      April 25, 2023 2:33 pm

      It’ll be great!

Comments are closed.

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