Warm cheese foam
Milk and cream absorb flavours very readily, and this is a huge advantage in this recipe. Here, the egg white serves to provide stability and fluffiness.
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Ingredients
|
200 |
g |
parmesan cheese |
|
250 |
ml |
single cream |
|
250 |
ml |
milk |
|
1 |
tbsp |
cornstarch |
|
150 |
g |
liquid egg whites |
|
|
|
salt and pepper |
Preparation method
- Heat the milk and the cream, and grate in the parmesan cheese.
- Set aside for half an hour, and then pour through a sieve.
- Thicken slightly with a little cornstarch to which a little cold water has been added.
- Season to taste with salt and pepper.
- Allow to cool slightly and then mix in the egg whites.
- Transfer to a siphon and aerate with one cartridge.
Serving suggestions
- As a finishing touch to a soup, e.g. tomato soup or onion soup.
- As a component in a composition with tagliatelle of king oyster mushrooms (eringi).
- As a garnish to a vegetable dish, e.g. fried artichoke stuffed with ratatouille of aubergine.