Name: Mozzarella Mousse
Yield: 4 cups
Ingredients: 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

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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 Mousse

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