Caprese Salad with Balsamic Olive Oil Foam
Learn how to make a completely stable 50/50 olive oil and balsamic foam with this new technique. This foam is created by dissolving monoun diglyceride flakes into high quality extra virgin olive oil and blending aged balsamic vinegar with polysorbate 80. The synergy between the lipophilic monodiglycerides and the hydrophilic polysorbate 80 creates a strong and stable emulsion that can hold its shape when foamed. Simply pour the cooled oil into the blender while slowly streaming it into the vinegar mixture. Once blended, place the mixture into a whipping siphon, charge it with two nitrous oxide charges, and chill and shake well before use. This foam is perfect for adding a modern twist to a classic Caprese salad.
Ingredients:
- Monoun diglyceride flakes
- High quality extra virgin olive oil
- Aged balsamic vinegar
- Polysorbate 80
- Nitrous oxide charges
Cooking steps:
- Dissolve monoun diglyceride flakes into high quality extra virgin olive oil.
- Blend aged balsamic vinegar and polysorbate 80.
- Slowly stream the cooled oil into the blender while blending the vinegar mixture.
- Pour the mixture into a whipping siphon and charge it with two nitrous oxide charges.
- Chill and shake well before use.
