We started with a blend of basil, ricotta and a 3 percent low acyl gellan milk block to make an intense basil puree. The gellan is cooked in whole milk and then set into a rubber ball like texture. Another look at the approach is here. Its viscosity allows us to thicken other products like the basil we were working with. The puree is wonderful: as is, as the filling for a ravioli, dried slowly and flaked as crisps. We made a batch of dried basil crisps and were planning on using it as a crispy element for a fish dish. Our daughter had other plans. She decided to spread the crisps across the floor and then pick up every third one and put it back in the zip top bag she somehow acquired without either one of us spotting her. Since the crisps were now just a clean up project we did just that. Except somehow we put most of the flakes in the garbage and a handful made it into the sink. The flakes in the sink were quickly soaked with water and that was the inspiration. The crisps hydrated quickly and dissolved in the water. The basil was now back in puree form. It started the waterfall of ideas in adding an herb, a compilation of herbs or even another flavor to a dish and then at a point and time adding moisture to dissolve and dissipate the flavors and colors. It also allows us to serve a bowl of assorted crisps--bacon, shrimp stock, pea-- which may then be eaten or partially eaten and then the addition of a soup, sauce, scrambled eggs, a ragout or even a puree may be added to which the dried elements dissolve and contribute flavors. The opportunities are endless and that is good. Better go and thank Amaya for playing with our food.
