How to Make Parmesan Foam with a Whipped Cream Dispenser

Foam isn’t just for coffee. In modern cuisine, foams—also known as espumas—have become a creative and elegant way to elevate a dish’s texture and flavor. One of the most beloved savory foams among chefs and home cooks alike is Parmesan foam. Light yet packed with umami, it brings rich, cheesy complexity without the heaviness of traditional sauces. 

In this article, you’ll learn how to make Parmesan foam using a whipped cream dispenser and a nitrous oxide charger. Whether you're topping risotto, finishing pasta, or plating a gourmet appetizer, this Parmesan foam recipe will help you add a restaurant-worthy touch to your next meal. 

 

What Is Parmesan Foam? 

Parmesan cheese foam, sometimes called Parmesan espuma, is a savory foam created by infusing parmesan cheese into a liquid base (typically cream or stock) and aerating it with nitrous oxide using a whipped cream dispenser. The result is a smooth, fluffy, mousse-like topping that delivers the full flavor of parmesan in an unexpectedly delicate form. 

Unlike grated cheese or melted sauces, Parmesan foam is lighter and more versatile. It can be piped onto vegetables, spooned over soups, or served alongside meat and seafood. It’s a favorite in molecular gastronomy, but thanks to accessible tools like whipped cream dispensers, it’s now easy to make at home. 

 

Why Use a Whipped Cream Dispenser? 

To create the right texture, you’ll need to incorporate gas into your cheese mixture. Whipped cream dispensers are ideal for this. By using nitrous oxide (N₂O) chargers, you can instantly transform a rich liquid into a stable foam with structure and lift. 

Quality dispensers, like those available from CreamRight, are designed for consistent performance and easy use. They're staples in professional kitchens and a worthy addition to any culinary enthusiast's toolkit. 

 

Ingredients for Parmesan Foam 

Before diving into the Parmesan foam recipe, gather these simple ingredients: 

• 100g (about 1 cup) grated Parmesan cheese (freshly grated, not pre-shredded) 
• 200 ml heavy cream 
• 100 ml whole milk 
• 1 tsp unsalted butter 
• Salt and white pepper, to taste 
• Optional: A pinch of nutmeg or garlic for added complexity 

You’ll also need: 

• A fine mesh strainer or cheesecloth 
• A whipped cream dispenser  
• One nitrous oxide (N₂O) charger  

 

Step-by-Step Parmesan Foam Recipe 

Step 1: Make the Cheese Base 

In a small saucepan over medium-low heat: 

1. Combine the heavy cream, milk, and butter. 
2. Once the butter is melted and the mixture is warm (not boiling), stir in the grated Parmesan cheese. 
3. Continue stirring gently until the cheese melts completely and the mixture thickens slightly. 
4. Taste and season with salt, white pepper, and optional spices like nutmeg. 

Be cautious with salt. Parmesan itself is salty, so adjust gradually. 

Step 2: Strain the Mixture 

Once the mixture is smooth and flavorful: 

1. Remove from heat and let it cool slightly (5–10 minutes). 
2. Strain the liquid through a fine mesh sieve or cheesecloth to remove any solids. This is a crucial step to prevent clogs in the dispenser nozzle. 
3. Let the strained liquid cool to lukewarm or room temperature. 

If your whipped cream dispenser is heat-safe, you can add the warm mixture directly. Otherwise, wait until it’s fully cooled. 

Step 3: Fill and Charge the Dispenser 

Pour the strained Parmesan mixture into your whipped cream dispenser. 

1. Seal the top tightly. 
2. Insert a nitrous oxide charger and twist until you hear the gas release. 
3. Shake the dispenser vigorously about 10–12 times to incorporate the gas evenly. 

Let it sit for 1–2 minutes to stabilize the foam. 

Step 4: Dispense and Serve 

Hold the dispenser upside down and press the trigger gently to release your Parmesan espuma. It should come out in a light, airy foam that holds its shape but melts in the mouth. 

 

Great Ways to Use Parmesan Foam 

Now that you’ve mastered how to make Parmesan foam, you can add it to a wide variety of dishes: 

• Risotto – Spoon it on top of mushroom or asparagus risotto for contrast in texture. 
• Pasta – Use as a finishing foam over ravioli, tortellini, or creamy tagliatelle. 
• Soups – Float a Parmesan cheese foam over tomato bisque, potato leek soup, or French onion. 
• Appetizers – Pipe it onto crostini, roasted vegetables, or prosciutto-wrapped melon for a gourmet touch. 
• Steak or fish – Serve alongside grilled meats or delicate white fish for a savory pop. 

Its versatility makes Parmesan foam an impressive (yet surprisingly simple) tool in modern plating. 

 

Tips for Perfect Parmesan Espuma 

• Use fresh, good-quality Parmesan: Avoid shelf-stable pre-grated cheese, which can have additives that affect melting and flavor. 
• Strain thoroughly: This is key to avoiding clogs in your dispenser nozzle. Even small bits of unmelted cheese can block the foam from dispensing properly. 
• Serve immediately: Parmesan foam holds its structure for a few minutes, but it’s best dispensed just before serving. 
• Don’t overcharge: One N₂O charger is plenty. Too much pressure can make the foam too airy or unstable. 

 

Storage and Reuse 

If you have leftover foam mixture in your dispenser, you can refrigerate it for up to 24 hours. Be sure to give it a few gentle shakes before dispensing again. The texture may soften slightly after sitting, so fresh is always best. 

 

Make Culinary Foam Easier with CreamRight Dispensers and Chargers 

Now that you know how to make elegant, restaurant-style Parmesan foam, the next step is equipping your kitchen with the right tools. CreamRight offers high-quality whipped cream dispensers and food-grade nitrous oxide chargers that make the process smooth, safe, and consistent, whether you’re creating savory espumas or dessert toppings. From home cooks to professional chefs, CreamRight is a trusted supplier for culinary creativity. 

Ready to elevate your plating game? Visit CreamRight.com to browse their full selection of dispensers and chargers, and start crafting beautiful, flavorful foams right at home.