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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