📝 About This Recipe
This modernist masterpiece reimagines the aromatic essence of fresh Genovese basil as a gravity-defying, ultra-light mousse frozen instantly in liquid nitrogen. By combining the floral notes of high-quality herbs with the creamy richness of white chocolate and mascarpone, we create a dessert that is both visually stunning and intellectually stimulating. The result is a 'flash-frozen' shell with a velvety, semi-liquid center that shatters on the tongue, releasing a burst of garden-fresh flavor.
🥗 Ingredients
Basil Chlorophyll Base
- 150 grams Fresh Genovese Basil Leaves (blanched and shocked in ice water)
- 50 grams Baby Spinach (for vibrant green color retention)
- 50 ml Simple Syrup (chilled)
The Mousse Base
- 250 ml Heavy Cream (35% fat content)
- 100 grams Mascarpone Cheese (at room temperature)
- 80 grams White Chocolate (high quality, melted)
- 2 pieces Gelatin Sheets (Silver grade, bloomed in cold water)
- 1 pinch Fine Sea Salt
- 1 teaspoon Lemon Juice (freshly squeezed)
Cryogenic Components
- 2-3 liters Liquid Nitrogen (handled with extreme safety precautions)
- 60 ml Extra Virgin Olive Oil (fruity, high quality)
- 40 grams Maltodextrin (to create olive oil snow)
Garnish
- 12 pieces Micro-basil leaves
- 1 booklet Edible Gold Leaf (optional for presentation)
- 1 tablespoon Lemon Zest (finely grated)
👨🍳 Instructions
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1
Prepare the basil chlorophyll by blanching basil and spinach in boiling water for exactly 15 seconds, then immediately plunging them into an ice bath to lock in the vibrant green color.
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2
Squeeze all excess water from the blanched greens and blend with the simple syrup in a high-speed blender until completely smooth. Strain through a fine-mesh chinois and set aside.
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3
Bloom the gelatin sheets in a bowl of ice-cold water for 5-7 minutes until soft.
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4
In a small saucepan, heat 50ml of the heavy cream until just simmering. Remove from heat, add the bloomed gelatin, and stir until completely dissolved.
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5
In a large bowl, whisk the mascarpone and melted white chocolate together until smooth. Gradually fold in the gelatin-cream mixture and the prepared basil chlorophyll.
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6
Whip the remaining 200ml of heavy cream to soft peaks. Gently fold the whipped cream into the basil-chocolate base along with the lemon juice and sea salt.
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7
Transfer the mousse into a culinary siphon (ISI whipper). Charge with two N2O chargers, shaking vigorously after each charge. Refrigerate the siphon for at least 2 hours to stabilize.
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8
Prepare the Olive Oil Snow by whisking the maltodextrin in a bowl and slowly drizzling in the olive oil until the mixture transforms into a light, fluffy powder.
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9
Safety First: Put on safety goggles and cryogenic gloves. Pour the liquid nitrogen into a well-insulated stainless steel bowl or specialized dewar.
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10
To create the mousse 'rocks', discharge small spheres of the mousse from the siphon directly into the liquid nitrogen. Let them freeze for approximately 20-30 seconds.
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11
Using a slotted stainless steel spoon, gently remove the frozen mousse spheres. They should be hard on the outside but still creamy in the center.
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12
Allow the mousse to 'temper' on a plate for 60 seconds before serving; this prevents the mousse from sticking to the guest's tongue and ensures the perfect texture.
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13
Plate immediately by placing three mousse spheres in a chilled shallow bowl. Sprinkle with the olive oil snow, fresh lemon zest, and micro-basil.
💡 Chef's Tips
Always use the freshest basil possible; if the leaves have brown spots, the mousse will look dull. Ensure the siphon is well-chilled before charging, as this creates a more stable foam structure. When working with liquid nitrogen, ensure the room is well-ventilated to prevent oxygen displacement. Do not over-freeze the mousse spheres, or they will become rock hard and lose their signature 'melting' quality. If you don't have a siphon, you can drop spoonfuls of the mousse into the nitrogen, though the texture will be denser.
🍽️ Serving Suggestions
Pair with a crisp, ice-cold glass of Franciacorta or a dry Riesling to complement the herbal notes. Serve as a palate cleanser between a seafood course and a main meat course. Accompany with a side of macerated wild strawberries for a classic fruit-and-herb pairing. Present on a dark slate or black ceramic plate to make the emerald green color pop.