One of my favorite dishes of all time is a simple mozzarella, tomato and some basic on fresh bread and oil and vinegar, nothing beats it! But there is so much you can do with Mozzarella cheese. I
really love this recipe because usually Mozzarella is used in part of a larger entity, but we’re making it into the shell for other flavors. Mozzarella balloons is a concept that you create a “balloon” of mozzarella and fill it up with any flavored foams you want. For Example whipped cream is considered a foam, but foams don’t always have to be sweet.
For this recipe we’ll make my favorite. A basil foam to pair with the mozzarella cheese, then you can add a slices of tomato and drizzle it with some balsamic on top. kind of like a modernist take on a classic caprese salid dish. But you can choose whatever foam you would like. This recipe actually is very simple, you can even use mozzarella string cheese if you want. The most important tool you’ll need is a Whipped Cream Dispenser.
- 0.5 inch-radius ball of mozzarella cheese, about 28g
- Thickened, flavored liquid ( this is what goes in the mozzarella balloon)
- Fill cream whipper with however much flavored liquid is appropriate. My cream whipper takes up to 0.5 liters, so I fill it up to that amount.
- Microwave mozzarella ball for about 10 seconds or until soft and pliable. The mozzarella should be very hot, almost a bit too hot to handle. Alternatively, you can heat up the mozzarella ball in a water bath.
- Wrap mozzarella ball around the dispensing tip of the cream whipper so that all expelled foam will be caught or surrounded by mozzarella cheese.
- Slowly dispense foam from cream whipper until the mozzarella balloon forms. Look carefully while inflating and stop if one section of the balloon is getting too translucent. If it breaks, don’t worry; just compact the mozzarella and place it in hot water again.
- Carefully remove the mozzarella filled with foam from the tip, making sure no foam escapes. Close off the open end by twirling the end or pinching it in.
Yield: 50 servings
2 bunches basil leaves, washed of silt
3 1/3 cups spring water, divided
8 pieces gelatin sheets, 1.4 ounces powdered unflavored gelatin
4½ Tablespoons granulated sugar
Cold spring water with ice for ice bath
Soak the gelatin in cold water if using sheets, or use 1/3 cup of the spring water, to soften powdered gelatin. When softened, drain and wick off moisture from gelatin sheets.
Bring the spring water to a boil over high heat. Blanch the basil leaves for 30 seconds. Shock and drain the basil leaves, carefully reserving all the blanching liquid, stirring in the granulated sugar until dissolved.
Transfer blanching liquid to a deep container that can be partly submerged in a deep bowl of cold water with ample ice to bring the temperature of the boiling water down sharply and quickly. Shock until it reaches (90°F). Add softened gelatin. Stir to dissolve. Continue to shock until chilled (about 70°F).
When basil is cold, transfer to blender and purée until smooth, adding enough cold infused liquid to facilitate blending into a smooth purée. Strain through a fine sieve so that some flecks of basil are visible in finished product. Combine basil purée and cooled basil-infused water in a whipped cream dispenser. Turn to seal tightly. Load with two N20 cartridges. Maintain under refrigeration between uses.