Watermelon & Cucumber Salad w/ Instant Basil Infusion

Nitrogen Cavitation or Nitrogen Infusions (sounds intimidating, but VERY easy, I promise!!) allow liquids to absorb the flavor, and only the flavor, of something aromatic with a nitrogen charge. (Think basil, mint, coffee beans, etc…)

Liquid has only been used in these instant infusions as the base so far, but that limits recipes and so I found myself experimenting with fruits with a high water content. If it’s the liquid that absorbs the flavors than a watermelon which has a very high water content should be able to soak in those flavors as well, right?   Right!  success

So bringing back out the Nitrogen Cavitation technique, I was able to instantly infuse watermelon balls and cucumbers with basil flavor.

Ingredients:

1 Persian cucumber, sliced thinly

1 small seedless watermelon, balled

10 basil leaves

1 Nitrogen charger

ISI Whip

Directions:

Put 10 watermelon balls, sliced cucumber, and basil leaves into ISI Whip canister. Screw on Nitrogen charge, wait 30 seconds and BAM… you have yourself an instant Basil-infused Watermelon & Cucumber Salad!

Conclusion: Molecular gastronomy has never been easier!

More ideas at: http://breakingtheculinarymold.wordpress.com/2011/07/01/watermelon-cucumber-salad-with-instant-basil-infusion/

Comments

[susanchen2011]

The color looks very good.

[four2x4]

Tried this and had good luck with the watermelon, but the cucumber needed more time to absorb the basil essence.
I've also done this with Jalapenos and basil, and it gives the watermelon an interesting kick. Depending on the heat of the pepper, can be a factor in one's taste.