Mature Cheese Sponge Cake

1. Grate the mature cheese and mix with the almond flour and flour.
2. Add the egg whites and egg yolks and blend until smooth.
3. Let the cheese mixture rest in the refrigerator for 24 hours.
4. Push the mixture through a fine-meshed sieve.
5. Transfer the mixture to a siphon and aerate with three chargers.
6. Pierce a hole in a plastic cup.
7. Fill the cup halfway with the cheese foam from the siphon.
8. Microwave for 30 seconds at 700 W.

Serving suggestions: As a basis for an amuse-bouche with various cheese preparations; dry at 60°C for a crispy version; as part of a composition with artichoke and bacon. Creation by Thijs Meliefste, Meliefste* restaurant, Wolphaartsdijk, the Netherlands.