Gastronomixs

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.

Warm cheese foam

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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.

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