Basil Emulsion


  • A handful of basil leaves
  • 100ml water
  • 100ml semi-skimmed milk
  • 1g soya lecithin


Add the basil leaves to the water and milk and slowly bring to the boil. Remove from the heat and allow it to cool and steep. Once cooled, strain the liquid and whisk in the soya lecithin. Allow to rest and then use a stick blender to create the foam. Serve with cherry tomatoes and mozzarella spheres for a modern take on a caprese salad.

You could replace the basil with almost any herb depending on what you wish to serve it with. Perhaps a tarragon emulsion to go with chicken or a rosemary foam to add a deft touch to a lamb dish?

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