Mozzarella Balloons

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	25 mins
Total Time	40 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Wrap 10 garlic cloves in aluminum foil. Place in oven at 200°C (392°F) for 25 minutes. Let cool slightly, then crush. Transfer crushed garlic to Isi Whip and load with 1 nitrogen cartridge.
Bring 3 to 4 cups water to a boil in a pot, then remove from heat. Halve the 2 mozzarella scoops to create 4 pieces. Carefully place the pieces in the hot water and keep them there for 5 to 10 minutes until soft and pliable. Be careful the pieces don't stick together.
Remove mozzarella pieces from hot water. Knead for 30 seconds until they cool slightly and form one fused piece with no wrinkles. If wrinkled, return to hot water for a few seconds and knead again.
Insert the Isi Whip nozzle into each mozzarella piece and carefully inflate by pressing the piece firmly against the nozzle. Stop when the mozzarella balloon becomes translucent. Pinch closed at the bottom. If it tears, knead again and return to the hot water.
For each serving, arrange 3 peeled cocktail tomatoes on a plate next to a mozzarella balloon. Top with finely chopped basil and drizzle with balsamic cream.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.