Tomato and Mozzarella Terrine with White Balsamico Espuma

Preparation

1. For the coating, whisk QimiQ Classic smooth. Add the pesto and mix well. Spread thinly onto a sheet of cling film and chill.
2. For the terrine, whip the cold QimiQ Whip in a machine at top speed for 3-4 minutes, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl). Divide into two bowls, add the red pesto to one, and the green pesto to the other and mix well. Season both mixtures with salt and pepper to taste.
3. Line a terrine mold with the chilled coating. Layer the tomatoes, green pesto cream, red pesto cream, mozzarella and basil leaves in the terrine and chill overnight.
4. For the balsamico espuma, carefully blend the ingredients together until smooth. Pour into an iSi Gourmet Whip and screw in one charger. Shake well and chill for approx. 2 hours. Shake well to serve.
5. Tip the terrine out of the mould, peel off the cling film and serve with the balsamic espuma.