Parmesan Espuma

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

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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