Basil Emulsion recipe
Making basil emulsion oil is so simple and the end result is so amazing, trust me you’ll want to drizzle it all over your fish, meat, vegetables, eggs. Fantastic touch for finishing any gourmet cuisine! The best part, You can create this basil oil recipe in minutes using N20 + N20 dispenser!
- 1 g salt
- 1 g pepper
- 200 g fresh basil
- 100 ml vegetable oil
- 50 g vegetable stock
- 200 ml soya oil
- 5 g Glice (Texturgeber)
- Heat some oil to 60 °C and stir in glice. Mix the fresh basil with the oil and finely puree in a blender. Season with salt and pepper.
- Pour through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously.
- Serve the Basil Emulsion on tomatoes and mozzarrella using the iSi 3 mm short Needle Tip and sprinkle with aceto balsamico.