Baselerd, those look amazing! The portions would drive me insane, I can tell from looking I'd need, say, a small platter of each:)
Two questions: 1:, what is buffalo mozzarella? I've heard about it a few times but I don't know how it differs from traditional fresh. 2:, How do you go about making a basil fluid gel? In the summertime especially, I'm always looking for ways to use up fresh herbs from my garden.
Anything you can tell me I'd appreciate!
Thanks! The serving sizes were definitely increased after photos :)
Buffalo mozzarella is mozzarella made from the milk of a water buffalo instead of a cow. The milk has almost twice the fat content, so it ends up being much softer, creamy, and more flavorful. It also costs a lot more...
The fluid gel was made mostly according to the Eleven Madison Park directions - you will need a lot of fresh basil (I used 4 cups of packed fresh basil leaves). It's a pretty standard fluid gel preparation - although you avoid heating the basil (thus breaking the flavor down), so that the final sauce has a fresh basil flavor. I would have to give special props to the recipe, I've never cooked any other basil sauce that captured the fresh flavor of basil quite as well as this fluid gel.
1. Blanch (boil ~5-10 sec, shock in ice water 1 min) and dry the basil (4 cups)
2. Puree the basil with water and ice (1 cup water, 2 cup ice) until very smooth
3. Mix sugar and agar agar (1/3 cup, ~ 7 g), hydrate by boiling with .5 cup water and whisking for a few minutes
4. Temper the hot gel solution into the cold basil puree and blend until homogenous
5. Cast in a sheet pan, refrigerate for a few hours
6. Puree set gel until smooth, strain, and refrigerate in a squeeze bottle.
Edited by Baselerd, 28 January 2013 - 11:53 AM.