Frozen Parmesan
air
500g grated Parmesan / 450g water / 3g Lecite
Mix the Parmesan with the water and gradually
heat to 80 °C. Steep for 30 minutes and
strain. Add 1.3g of Lecite for every 250g
of Parmesan solution obtained. Use a hand-held
mixer on the surface of the liquid, allow
to stabilize for one minute and collect the
air that has formed on top. Freeze the air
in a container of choice. |
