Rio Briati Mozzarella with Tomato Foam and Basil Foam

Appetizer, Snacks
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Ingredients for 10 portions
  • 800 g Rio Briati Mozzarella, sliced
  • 400 g Arugula [Rocket leaf]
  • For the tomato foam
  • 250 g QimiQ Whip
  • 60 g Shallot(s), diced
  • 20 g Garlic, finely chopped
  • 40 g Tomato paste
  • 80 ml Chicken stock
  • 200 g Tomato(es), peeled, cored
  • 150 g Cream cheese
  • Salt and pepper
  • For the basil foam
  • 250 g QimiQ Whip
  • 80 ml Whipping cream 36% fat
  • 160 g Cream cheese
  • 40 ml Olive oil
  • 150 g Basil
  • 200 g Spinach
  • Salt
Method
1.
For the tomato foam: sauté the shallots and garlic until tender. Add the tomato puree and douse with the chicken stock. Allow to reduce by half.
2.
Place the tomato mixture into a mixing beaker with the other ingredients and blend with an immersion blender until smooth. Strain through a sieve if necessary. Fill into an iSi Gourmet Whip bottle, screw in one charger and shake well. Hold warm in a water bath.
3.
For the basil foam: place all of ingredients in a mixing beaker and blend with an immersion blender until smooth. Strain through a sieve if necessary. Fill into an iSi Gourmet Whip bottle, screw in one charger and shake well. Allow to chill.
4.
Arrange the Rio Briati Mozzarella slices with the arugula and top with the tomato and basil foam.