Parmesan Foam

Intro: Parmesan Foam

A simple, strong, airy foam made from Parmesan cheese. Great as a topping on crackers or pasta dishes.

Step 0: Gather Ingredients and Tools

Ingredients
1 1/4 cup water
1 2/3 cup Parmesan
2g soy lecithin

Tools
Immersion Blender
Shallow Bowl/Dish
Pot
Serving Dish (somewhere to put the foam after you make it)

STEP 1: Step 1: Combine Ingredients

Add the Parmesan, water and soy lecithin to a shallow bowl.

STEP 2: Step 2: Mix!

Blend the ingredients with an immersion blender.

STEP 3: Step 3: Boil!

Pour into a pot and bring to a boil, stirring occasionally.

STEP 4: Step 4: Wait...and Discard

Take the pot off the stove after boiling and let the mixture sit for 10 minutes.  Pour into a shallow bowl and discard the Parmesan paste at the bottom of the pot.

STEP 5: Step 5: Foam!

Blend the mixture with an immersion blender until a foam forms on the top.  Scoop off the foam into another dish.  Repeat until there is no more liquid in the bowl.

STEP 6: Step 5: Plate and Eat

Serve on top of crackers, or experiment with french bread and pasta.  Try adding herbs for a more developed flavor or experiment with things other than Parmesan.  For example, try our garlic foam.

But remember, don't eat the Parmesan paste.  It lost all its flavor to the liquid and will not taste good...we tried.

Comments

[dschweiker]

Powdered or Liquid Soy Lecithin?

[AnnaD3]

How long do you boil the cheese for?

[EaglesNest]

How long does it take before the cheese foam goes flat? Oh, and I would have tried tasting the paste too, so thanks for the warning :)

[RatchleAndTheGastronomers]

In theory, it should stay stable for about 1 hour, but we found that it started to go flat within about 20 minutes.

[clazman]

Neat!

But what is the theory behind the 60 minute shelf life?

[mdeblasi1]

On the other hand, the Dog would love the Parmesian paste!