Recipe for frozen parmesan air
A unique side dish where you use molecular gastronomy to give parmesan a new texture.
Ingredients
- 500 gram Parmesan
- 450 gram Water
- 3 gram Soy Lecithin
Instructions
- Grate the parmesan cheese.
- Mix the grated parmesan with the water.
- Pour it into a pot and slowly heat the mixture up to 80 degrees Celsius (176 degrees Fahrenheit).
- Remove the pot from the heat and let it stand for 30 minutes.
- Place a fine mesh cloth in a sieve.
- Pour the mixture into the cloth and press the water out.
- Pour the remaining mass into a bowl.
- Add 1.3 grams of soy lecithin per 250 grams of parmesan solution.
- Whisk with a handheld electric mixer at the surface of the liquid.
- Let the liquid stabilize for a minute and collect the foam that has formed.
- Freeze the parmesan foam in a container of your choice.