Warm Cheese Foam
A warm parmesan foam lightly thickened with cornstarch and stabilized with egg whites, aerated in a siphon for a fluffy finish.
⏱️ Prep: 15 min🍳 Cook: 20 min
Nutrition
per per 300 g portion260
Calories
14g
Protein
4g
Carbs
20g
Fat
Ingredients
| 200 g | Parmesan cheese | |
| 250 ml | Single cream | |
| 250 ml | Milk | |
| 1 tbsp | 15 ml | Cornstarch |
| 150 g | Liquid egg whites | |
| — | Salt and pepper |
Instructions
- Heat the milk and the cream, and grate in the parmesan cheese.
- Set aside for half an hour, then pour through a sieve.
- Thicken slightly with a little cornstarch dissolved in cold water.
- Season to taste with salt and pepper.
- Allow to cool slightly, then mix in the egg whites.
- Transfer to a siphon and aerate with one cartridge.
Serving suggestions: as a finishing touch to tomato or onion soup; as a component with tagliatelle of king oyster mushrooms; as garnish for fried artichoke stuffed with ratatouille of aubergine.