Parmesan Foam Recipe | Easy, Learn how to make! (2024)

Updated 10/02/2024

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Parmesan Espuma: A Culinary Delight

Espuma, translating to “froth” or “foam” in Spanish, represents a culinary innovation that transforms ingredients into light, airy delights.

Among these, Parmesan Espuma stands out for its rich flavour and versatility, adding a gourmet touch to a variety of dishes.

Made using a whipped cream dispenser, this method forgoes traditional emulsifying agents, allowing the pure taste of Parmesan to shine through while incorporating significantly more air than other aerating techniques.

Parmesan Foam Ingredients:

• 360 mlmilk.
• 120 mlheavy cream.
• 1 gsalt.
• 1 gpepper.
• 200 gparmesan.

How to make Parmesan Espuma

1. Infuse the Milk: Begin by gently heating the milk. Add the grated Parmesan cheese to the milk, allowing it to steep for approximately 20 minutes. This step infuses the milk with a deep Parmesan flavour, forming the base of your espuma.
2. Enhance the Flavour: Incorporate the heavy cream into the milk and Parmesan mixture. Season with salt and pepper to taste. For a richer experience, consider adding a pinch of nutmeg or garlic powder at this stage, introducing a new layer of complexity to the espuma’s flavour profile.
3. Create the Espuma: Strain the seasoned mixture through a funnel and sieve into a 0.5 L cream whipper. This ensures a smooth texture. Attach one cream charger and shake the whipper vigorously. The nitrous oxide from the charger aerates the mixture, transforming it into a creamy foam.
4. Chill: Refrigerate the whipper for a minimum of 6 hours to allow the espuma to set properly. This chilling period is crucial for achieving the desired consistency.
5. Serve: Before serving, give the whipper another shake to ensure the espuma is perfectly aerated. Dispense onto your dishes for an instant upgrade in flavour and presentation.

Pro tip: For those looking to experiment, consider adding a pinch of nutmeg or garlic powder to the mixture before heating. These subtle additions can introduce a new layer of complexity to the foam, making it even more versatile in its culinary applications.

Serving Suggestions

Parmesan foam is incredibly versatile, making it a fantastic addition to a wide range of dishes. Drizzle it over a fresh salad for a burst of flavour, or atop a bowl of risotto to add a creamy texture without the weight of traditional cheese.

It also pairs wonderfully with roasted vegetables, adding a rich, savoury note that enhances the natural sweetness of the produce.

For an innovative twist, try serving it alongside a charcuterie board, allowing guests to experience a new way to enjoy cheese and cured meats.

FAQ: Parmesan Espuma Recipe

What is Parmesan Espuma?

Parmesan Espuma is a light, airy foam made from Parmesan cheese, milk, and cream, created using a whipped cream dispenser.

This modern culinary technique allows the intense flavour of Parmesan to shine through in a unique texture, enhancing a variety of dishes.

Can I use pre-grated Parmesan cheese for this recipe?

While pre grated Parmesan can be used for convenience, freshly grated Parmesan is recommended for the best flavour and texture.

Pre-grated cheese often contains anti-caking agents that can affect the smoothness of your espuma.

How long does Parmesan Foam last in the refrigerator?

Parmesan foam is best enjoyed fresh but can be stored in the refrigerator for up to 24 hours. For the best texture and flavour, consume it within this timeframe.

Is there a vegan alternative to this recipe?

Creating a vegan version of Parmesan foam is challenging due to the unique properties of cheese.

However, nutritional yeast, soaked cashews, and plant based milk and cream can be experimented with to create a similar umami flavour profile. Adjustments in proportions and seasoning will be necessary.

Can Parmesan Espuma be reheated?

Parmesan Espuma is designed to be served cold or at room temperature to maintain its airy texture. Reheating is not recommended as it can cause the foam to collapse and separate.

What can I do if my espuma doesn’t foam properly?

Ensure the cream whipper is properly sealed and charged with a cream charger.

If the mixture is too hot when added to the whipper, it may not foam well.

Let it cool to room temperature before charging. Additionally, vigorous shaking is crucial for creating the foam.

Are there any other flavours I can add to Parmesan Espuma?

Absolutely! Beyond nutmeg and garlic powder, consider incorporating herbs like thyme or rosemary, or spices like cayenne pepper for a kick.

These can be steeped with the milk and Parmesan mixture to infuse the espuma with additional layers of flavour.

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