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.
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