Rosie Makes A Basil Espuma.

 

 Rosie is still experimenting

and having fun with her new toy -
an iSi Gourmet Whip Plus.
It's a siphon-thingie with nitrous oxide cartridges.

Already, the Hawthornes have used our toy
to make an incredibly light batter
for fried onion rings, mushrooms, and green beans
and a bleu cheese foam dressing for an iceberg wedge salad.

Today, I'm making a basil espuma, or foam.

 I went out to the garden and picked a passel of basil.

Rinse well to remove any "proteins" 

that may be lurking in the leaves.

  I ended up with 7 ounces of leaves.

 First, blanch the basil.

 Bring water to a boil and pour in leaves.

 Let cook about 2 minutes.

 Drain and immediately put in an ice bath

to stop the cooking and set the pretty green color.

 I mixed 4 teaspoons of Knox gelatine in water 

until softened - about 5 minutes.

The recipe given to me called for gelatine sheets,
but I'm ready to do this now.
Don't have time to order on Amazon.

 I puréed the basil with about 3 ounces of water

in my Blue Ninja,

then poured it through a fine sieve.

 I ended up with a cup of green basil juice.

 My ingredients for basil espuma

1 cup heavy cream, tepid

dissolved gelatine

basil juice

Note to self:
Self, next time use SALT!

 Add the juice and gelatine to the cream.

 Pour through a fine sieve, chinois, or cheese cloth.

I poured this mixture into my siphon,

gave it two charges, then refrigerated it

for at least 4 hours.

Ended up needing a third cartridge for the foam.

 

 Oh goodness, there's nothing better

than a tomato just picked from your garden.

Slice and give it a few grinds of sea salt and pepper.

 Oh my, but this was good.
 

 Even Good Neighbor Bobby,

who doesn't like "strange" or "different"
or even basil,

liked this.

A lot.