Parmesan Espuma


300 ml milk
100 ml heavy cream
1 g salt
1 g pepper
200 g parmesan


Gently heat the milk, add Parmesan and steep for approx. 20 minutes. Add heavy cream and season to taste with salt and pepper. Pour the mixture through a Funnel & Sieve into a 0.5 l Whipper, screw on 1 Cream Charger and shake vigorously. Before serving, cool in the refrigerator for a min. of 6 hours.

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