Mozzarella Balloon Foam

Mozzarella Balloon (makes one)

• Fill a cream whipper with the flavored liquid (up to 0.5 litres).
• Microwave the mozzarella ball for about 10 seconds, or until soft and pliable (or warm it in a water bath). It should be very hot, almost too hot to handle.
• Wrap the mozzarella ball around the dispensing tip of the cream whipper so any expelled foam is caught inside it.
• Slowly dispense foam from the whipper until the mozzarella balloon forms; watch carefully and stop if a section is getting too translucent. If it breaks, just compact the mozzarella and reheat it in hot water.
• Carefully remove the filled balloon from the tip without letting foam escape; close off the open end by twirling or pinching it.

Basil Foam (makes 50 servings)

• Soak the gelatin sheets in cold water (or soften the powdered gelatin in 1/3 cup of the spring water).
• Bring the rest of the spring water to a boil; blanch the basil leaves for 30 seconds, shock, and drain, carefully reserving all the blanching liquid; stir in the sugar until dissolved.
• Transfer the blanching liquid to a container partly submerged in an ice bath; shock quickly until it reaches 90°F. Add the softened gelatin and stir to dissolve. Continue shocking until chilled to about 70°F.
• Purée the cold basil in a blender until smooth, adding enough of the cold infused liquid to facilitate blending. Strain through a fine sieve so some basil flecks remain visible.
• Combine the basil purée with the cooled basil-infused water in a whipped cream dispenser. Seal tightly and load with two N2O cartridges. Keep refrigerated between uses.