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.
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- 130 Grams parmesan cheese 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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