Parmesan Foam or Emulsion or Cream
I am amazed at how this turned out. Not that I doubted it. I had eaten it when in Ubud and filming, after all, but it is SO good both as a foam but then when cold. Incredible. It turned into this amazing creamy concoction that could easily be made into quenelles. I LOVE IT and shall now be experimenting with other applications for the soy lecithin. I know they use soy lecithin in chocolate for mouth feel and a creamy texture, so this is just fascinating. It is easy to source in a health food shop and will probably last you as long as you will ever need it as you use such a teensy amount.
Anyway, I think you will love this entire dish. Thanks to Chris Salans and the Mozaic Team. This is truly amazing food done right.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 130 Grams Parmesan cubed
- 130 Grams water
- 1 Tablespoon soy lecithin (bread shops sell this)
- Pinches Pink Salt Flakes and pepper to taste BUY
Place the parmesan into the Thermomix bowl and mill 10 sec/speed 10.
Add water and cook 5 min/speed 2. Strain out the solids and discard. They will be flavourless.
Add the soy lecithin and seasoning and blend 20 sec/speed 7.
To use as foam, blend on high speed until foam has been collected on the top of the liquid. Scoop this off with a spoon and use as directed. Repeat as needed.
You can also load it into a syphon gun with one charge and foam it that way. This looks better on the plate.
When this is refrigerated, it turns into a creamy dollop. I have to say it was a pleasant surprise and now I am keen to try other ideas with the soy lecithin. I used it like mayonnaise. It was amazing.
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