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.
Prepare Olive OilWeigh 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 VinegarIn 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 ServePour 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.