Mozzarella and Basil

75 ml heavy cream
1 g salt
1 g white pepper
70 ml olive oil
30 g parmesan
30 g fresh basil
200 g mozzarella
50 ml mozzarella water
25 ml white balsamic vinegar
30 g roasted pine nuts
15 ml white wine vinegar

Finely puree all the ingredients, except the cream, in a blender, then add the heavy cream and season with spices. The mixture should have a creamy consistency.

Pass the mixture through a fine sieve directly into a 0.5 l Whipper. Screw on 1 Cream Charger and shake approx. 16 times. Before serving, cool the filled Whipper in the refrigerator for 1-2 hours.

Serving suggestion
Serve in the glass on cherry tomatoes or tomato slices or crispbread, on olive ciabatta or inside hollowed tomatoes.

Leave a Reply

Your email address will not be published. Required fields are marked *