Fresh Basil And Mozzarella–Stuffed Æbleskiver With Chile – Lime Dressing

Chile – Lime Dressing

• 1 cup (240 ml) olive oil
• ½ cup (60 ml) fresh lime juice
• 2 teaspoons honey
• 1 fresh Fresno red chile pepper, half finely chopped and half thinly sliced
• 1 fresh aji amarillo chile pepper, half finely chopped and half thinly sliced
• 2 tablespoons finely chopped fresh basil leaves
• ½ teaspoon salt

Æbleskiver

• 1½ cups (210 g) all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 cups (480 ml) buttermilk
• 2 large eggs
• 2 tablespoons melted butter + more for the pan
• 14 cherry-size mozzarella balls
• 14 fresh basil leaves
• Edible basil flowers, for garnish (optional)

Chili-Lime Dressing

In a bowl, whisk together the olive oil, lime juice, honey, chiles, basil, and salt until emulsified. Taste and adjust the seasoning (more spice, honey, or salt) to your liking. Cover and refrigerate until ready to use.

Æbleskiver

In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt and mix well.

In another bowl, lightly mix together the buttermilk, eggs, and 2 tablespoons of melted butter with a fork. Pour the mixture over the dry ingredients and whisk quickly until just combined. Try not to stir the batter again after this.

Heat the æbleskiver pan over low to medium heat with ½ to 1 teaspoon of butter in each cavity. Once the butter starts to bubble, use an ice cream scoop or a spoon to drop a dollop of batter into each cavity. Wrap each mozzarella ball in a fresh basil leaf and stuff each one into the batter, pushing it down lightly. Cover each cavity with more batter. Cook until a crust forms on the batter. Using a thin wooden skewer to turn the æbleskiver 90°, letting the batter spill over. Turn again in a different direction and then a last time to close up the sphere. Spin the æbleskiver around until evenly golden brown and a toothpick inserted into it comes out mostly clean.

Serve right away or keep the æbleskiver warm in a 200°F (100°C) oven. Serve the æbleskiver hot with the chile-lime dressing and garnish with different kinds of basil flowers (if using).