PARMESAN FOAM (SALLYE)
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- 12 oz
- parmigiano-reggiano cheese
- 1 c
- half-and-half cream
DO NOT SUBSTITUTE ANOTHER KIND OF CHEESE OR MILK, NO MATTER HOW GOOD YOU THINK IT IS
1Cut the cheese into 1/2 inch squares and place in the top pan of a double boiler. If you don't have a double boiler, you can use a heatproof bowl or heavy saucepan.
2Add the half-and half to the pan with cheese.
Place the pan or bowl over a pan of simmering water. Do not allow the water to boil.
3Allow the cheese to melt slowly and evenly. Stir with a wooden spoon frequently to avoid scorching.
DO NOT LET IT BOIL!
4It will take 10-15 minutes for the cheese to completely melt. At this point, remove from heat and pour into a heatproof bowl. It will resemble a cheese sauce but won't be completely smooth.
5Cool to room temperature, then cove with plastic wrap and refrigerate.
After a couple of hours, it will resemble a firm ricotta cheese.
6Great as an accompaniment to fruit dishes, salads, or steamed/sautéed vegetables. Can also be used as a spread for sandwiches.