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.