Wrap the garlic with a few drops of olive oil in aluminum foil and place in the oven for 25 minutes at 200 ° C. Crush the toes and put them in the Isi Whip, fill with 1 cartridge of gas (nitrogen).
Peel the cocktail tomatoes. Bring 3 or 4 cups of water to the boil and remove from the stove. Halve the mozzarella each time. Place the pieces in the hot water until they are soft and pliable (5 - 10 min.). Be careful that the balls do not stick to each other!
Remove the mozzarella from the hot water. It now has a consistency like chewing gum. For 30 sec. Knead until the mozzarella has cooled a little. It has to be a completely fused piece with no wrinkles (melt again in an emergency).
Insert the nozzle of the Isi Whip into the mozzarella pieces and carefully inflate - while doing so, press the pieces firmly against the nozzle. When the mozzarella balloons start to turn translucent, stop. Squeeze the mozzarella at the bottom (if they tear, knead again and place in the hot water).
Place three peeled tomatoes next to the mozzarella. Drape some finely chopped basil as a panicle on top. Pour some balsamic cream over the mozzarella balloons.
Salt-air goes well with it decoratively and tastefully.
Don`t be afraid of the amount of garlic. The garlic air in the mozzarella balloon comes through only very subtly.
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