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

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

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

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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.

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    6 Discussions


    6 weeks ago

    Powdered or Liquid Soy Lecithin?


    6 years ago on Introduction

    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 :)

    2 replies