Guest guest Posted March 23, 2012 Report Share Posted March 23, 2012 Now all I have to do is convert these measurements. Grrrrrrr. terry Mozzarella Basil Espuma Published in: Trick of the Whip Ingredients 300 gram mozzarella -- fine diced 150 ml mozzarella brine 150 ml olive oil 150 ml heavy cream 50 ml white balsamic vinegar 50 gram parmesan cheese -- shredded 50 gram pine nuts -- roasted 1/2 teaspoon salt White Pepper Fresh Basil Leaves Instructions Place all ingredients except the cream white pepper and fresh basil leaves into the Vitamix (or blender) and process to a fine puree and pass through a fine sieve. Mix in the heavy cream and add the spices. The mixture should have a semi-fluid consistency. Pour into a 1 L iSI Gourmet Whip. Screw in two iSI chargers and shake vigorously after each one. Chill for at least 30 minutes. Serving Suggestions: In in a glass over cherry tomatoes or tomato slices or, on crisp bread or olive chiabatta bread,, or as a stuffing for tomatoes. I like the idea of stuffing cherry tomatoes and topping each on with a small piece of fresh basil. Exported from A Cook's Books -- Recipe management for Macintosh Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 23, 2012 Report Share Posted March 23, 2012 That is funny that everything but the salt is in grams or ml's. If I recall right, 5 ml = a tsp Velda On 3/23/2012 3:03 PM, Terry Pogue wrote: > Now all I have to do is convert these measurements. Grrrrrrr. > terry > > Mozzarella Basil Espuma > Published in: Trick of the Whip > > Ingredients > 300 gram mozzarella -- fine diced > 150 ml mozzarella brine > 150 ml olive oil > 150 ml heavy cream > 50 ml white balsamic vinegar > 50 gram parmesan cheese -- shredded > 50 gram pine nuts -- roasted > 1/2 teaspoon salt > White Pepper > Fresh Basil Leaves > > Instructions > Place all ingredients except the cream white pepper and fresh basil leaves into the Vitamix (or blender) and process to a fine puree and pass through a fine sieve. Mix in the heavy cream and add the spices. The mixture should have a semi-fluid consistency. Pour into a 1 L iSI Gourmet Whip. Screw in two iSI chargers and shake vigorously after each one. Chill for at least 30 minutes. > > Serving Suggestions: In in a glass over cherry tomatoes or tomato slices or, on crisp bread or olive chiabatta bread,, or as a stuffing for tomatoes. > > I like the idea of stuffing cherry tomatoes and topping each on with a small piece of fresh basil. > > > Exported from A Cook's Books -- Recipe management for Macintosh > > > > > > ------------------------------------ > > Please bookmark these pages: > > /links/ > (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to) > > /links/IMPORTANT_VitamixE\ nthusiasts_Membership__001327149393/ > PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online! Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.