Monday, September 9, 2013

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.


Marilyn said...

I just love your videos. And Mr. Hawthorne's nervousness over them.

Rosie Hawthorne said...

Heh. Mr. Hawthorne doesn't take directions very well. But you already knew that.