Mozzarella Mousse

• porcje: 4 cups

Składniki

1 lb fresh whole-milk mozzarella

1 cup heavy cream

1–2 tablespoons olive oil

salt

400 (or 450)g of buffalo mozzarella

200 g of milk

220 g of cream

Wskazówki

For the mozzarella foam, chop the mozzarella and heat the milk. Transfer to a blender and blitz until smooth

Place in the fridge for 12 hours, then pass through a sieve and mix with the cream. Season with salt and pour into a siphon charged with 2 N2O gas charges

MOZZARELLA FOAM

400 (or 450)g of buffalo mozzarella

200 g of milk

220 g of cream

salt

Notatki

Can add Pesto, prosciutto