1 pound fresh basil
1 cup heavy cream, or more
4 teaspoons gelatin powder
3 tablespoons olive oil
2 red onions, chopped
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
4 cups good-quality chicken stock
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1. Blanch basil in boiling water for 3-4 minutes then shock in an ice bath. Remove basil from ice bath and squeeze out excess water. Puree basil in blender (it may be necessary to add 2-3 oz water in order to puree). Strain this product through a chinois, it should be about 1 cup. Bloom gelatin in cold water until soft, about 5 minutes. Steep heavy cream until tepid. Add gelatin and basil mixture to cream and stir well. If you want the mixture to be a whiter color, add more cream. Strain mixture through a chinois and set aside.
2. Heat olive oil over medium-low heat in a dutch oven or large pot. Once hot, add onions. Cook the onions, stirring occasionally, until soft and starting to turn golden brown, about 15 minutes. Add the garlic and cook for 1 more minute, stirring to avoid burning the garlic.
3. Stir in the tomatoes and chicken stock. Season generously with kosher salt and freshly ground black pepper. Bring the soup to a boil, then lower heat to maintain a simmer for at least 15 minutes.
4. Purée mixture using an immersion blender or a blender, then pour into serving bowls or mugs.
5. Pour the basil cream liquid mixture it into the dispenser. Charge with 1 N20 Cream charger.
7. Shake the dispenser 1 time to create the thin foam like consistency. Dispense the basil foam over the soup bowls or mugs.