basil foam


1 lb. fresh Basil

1 cup heavy cream

4 tsp. gelatin powder

salt & pepper to taste



Blanch basil in boiling water for 3-4 minutes then shock in an ice bath. Remove basil from ice bath and squeeze out excess water. Puree basil in blender (it may be necessary to add 2-3 oz water in order to puree). Strain this product through a chinois, it should be about 1 cup. Bloom gelatin in cold water until soft, about 5 minutes. Steep heavy cream until tepid. Add gelatin and basil mixture to cream and stir well. Strain mixture through a chinois. Fill a pint size Whip-It dispenser with basil mixture. Secure the top and charge with two N2O chargers. Shake and refrigerate for 2-4 hours before using. Yields two cups of foam.

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