Mozzarella Balloons
Molten mozzarella inflated into a balloon shape using an iSi whip, served with peeled pearl tomatoes, roasted garlic and a balsamic reduction.
⏱️ Prep: 40 min🍳 Cook: 25 min
Nutrition
per per 300 g portion180
Calories
12g
Protein
6g
Carbs
12g
Fat
Ingredients
| 200 g | fresh mozzarella (4 servings) |
| 10 | roasted garlic cloves |
| — | balsamic vinegar reduction |
| 12 | peeled pearl tomatoes |
| — | thinly sliced basil |
| — | olive oil |
| — | salt and pepper |
| — | olive oil powder |
Instructions
- If not already roasted, wrap the garlic cloves in foil with a few drops of olive oil and roast at 200°C (400°F) for 25 minutes. Smash them and place in an ISI Whip fitted with the straight nozzle, then charge it.
- If the pearl tomatoes aren't peeled, score the skin near the stem end, blanch in boiling water for 10–15 seconds, then shock in ice water. Peel once cooled.
- Cut the mozzarella into 50 g pieces (about half a ball each). Soften them in hot water (near boiling) for 5–10 minutes until hot and pliable.
- Remove one hot, pliable piece of mozzarella and knead briefly to cool it slightly, then fit it over the ISI Whip straight nozzle, making sure it's one solid, well-fused piece.
- Hold it around the nozzle tip and slowly inflate to the desired size, twisting the base closed with your fingers as you slide it off. Keep balloons apart so they don't stick together.
- Watch for over-thin, translucent sections while inflating; if one bursts, re-compact the mozzarella and reheat in hot water.
- To plate: place three peeled pearl tomatoes on each plate, season with olive oil, pepper and salt, and top with sliced basil. Set a mozzarella balloon alongside, season with salt and drizzle with balsamic reduction.
- Finish with a spoonful of olive oil powder.