Parmesan Espuma

Ingredients:
1 1/4 cup milk
.5 cups heavy cream
2 cups parmesan
1 pinch of salt
1 pinch of pepper

Preparation:
Heat the milk, add the Parmesan and allow to infuse for approx. 20 minutes. Add the cream, then season to taste with salt and pepper. Pass through the iSi funnel & sieve into the 1 US pint Whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours.

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