Basil Mousse
The use of basil mousse will allow you to fully take advantage of the chlorophyll present in the leaves and all the aroma of the basil. This will allow you to add the color green to your recipes and also add a basil touch to them.
Ingredients
Yield: 1.5 cups of mousse and 1.5 cups of chlorophyll water
- 3 cups of basil leaves = 1 large bunch
- 1 cup of cold water
Instructions
- Cut the stems off the basil. Wash them in lots of water until there is no more sand or dirt, changing the water as needed. Strain and place them in a blender with the cold water and process until you have a fine, smooth basil mousse. Pour in a jug and refrigerate in the fridge. This could be done one day ahead in the preparation of a meal.
- You must add the basil mousse to your meal/recipe near the end so it does not boil again otherwise the chlorophyll will cook, turn brown and you will lose the bright green color.
Cooking Tips for Basil Mousse
- Use Fresh Basil: Fresh basil gives the best flavor and color. Tender leaves ensure a smoother texture and vibrant green color.
- Cold Water for Blending: Use cold water when blending to preserve the color and freshness of the basil. This helps avoid any browning from heat generated by the blender.
- Quick Straining: Once blended, strain the mixture quickly to achieve a smooth, mousse-like texture. A fine sieve or cheesecloth works well to remove fibrous bits.
- Add Near the End – Do Not Boil: Add basil mousse near the end of cooking or right before serving to keep its bright color and fresh flavor. Boiling the mousse will cook the chlorophyll, causing it to lose its vibrant green color.
- Storage: Store unused mousse in an airtight container in the fridge for up to 24 hours. Freshness is key for the best flavor.
- Presentation: Basil mousse is a fantastic garnish to add a pop of color and basil aroma to soups, risottos, and even desserts. A small dollop goes a long way!
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