Quick, simple, and delicious, the Basil Mousse and Salted Cream is perfect for a last-minute appetizer, served with slices of bread, croutons, breadsticks, or even with a vegetable crudité to dip in the mousse and eat bite after bite. The Basil Mousse and Salted Cream is no-bake and with a few simple ingredients that most of us have at home, you can replace the fresh spreadable cheese with robiola, stracchino, or to make it lighter, ricotta. Want a tasty idea? Prepare the Fried Gnocchi and eat it with this mousse, a delicious homemade piadina stuffed with this basil mousse and grilled vegetables or the piadina cones that everyone loves at my house.
Meanwhile, as you read the recipe Subscribe to my channelWHATSAPP and activate notifications so you can be updated every day with my new recipe, no chats, no unwanted messages, just the recipe of the day. You’ll see that the Basil Mousse and Salted Cream is very versatile, try it on a pasta or rice salad and you’ll see how tasty it is and speaking of basil, do you have a lot at home and don’t know how to preserve it? Follow my tips. You’ll see that the basil mousse will be perfect even prepared in advance for a summer aperitif on the terrace with friends and family.
Below you’ll find other creams and savory mousses to try and then as always, we’ll go right under the photo to discover how to prepare this Basil Mousse!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Basil Mousse and Salted Cream
- 12 leaves basil
- 3/8 cup fresh liquid cream
- 1 oz grated Parmesan
- 1 drizzle extra virgin olive oil
- 2 pinches salt
- 1.75 oz fresh spreadable cheese (or robiola or ricotta)
Tools
- 1 Immersion Blender
Preparation of Basil Mousse and Salted Cream
Preparing the Salted Basil Mousse is very simple and quick, first, wash and dry the basil leaves thoroughly.
Place the leaves in the immersion blender cup or a food processor, add the rest of the ingredients except for the fresh cream.
Blend until the basil leaves are finely chopped and combined with the rest.
Whip the fresh liquid cream with electric beaters until stiff, then with a teaspoon add the basil and cheese mixture.
Blend again for a few moments until you see the salted basil mousse nice and fluffy and slightly green.
Taste the flavor and if you prefer, add more salt or a pinch of freshly ground black pepper.
To give the basil mousse a fresh note, you can add some grated lemon zest.
To make it lighter, you can replace the spreadable cheese with cow ricotta, letting it drain from its whey.
How to Store Salted Basil Mousse
You can store it in the refrigerator in an airtight glass jar for 3 days, making sure to cover it on the surface with a drizzle of extra virgin olive oil.
Other Recipes
If you want to see other types of recipes you can return to HOME
Did You Know
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