parmesan foam (sallye)

Name: PARMESAN FOAM (SALLYE)
Prep time: 5 min
Cook time: 20 min
Cuisine: American
Ingredients: 12 ounce(s) parmigiano-reggiano cheese; 1 cup(s) half-and-half cream; ## DO NOT SUBSTITUTE ANOTHER KIND OF CHEESE OR MILK, NO MATTER HOW GOOD YOU THINK IT IS

13 Pinches

sallye bates

Austin, TX

Updated on Apr 13, 2016

Found this in an old cookbook of mine. It sounds like a creative, delicious way to serve cheese as a garnishment.

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prep time 5 Min

cook time 20 Min

method Stove Top

yield yield about 2 cups

Ingredients

12 ounces parmigiano-reggiano cheese
1 cup half-and-half cream
DO NOT SUBSTITUTE ANOTHER KIND OF CHEESE OR MILK, NO MATTER HOW GOOD YOU THINK IT IS

How To Make parmesan foam (sallye)

Step 1

Cut 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.

Step 2

Add 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.
Step 3

Allow the cheese to melt slowly and evenly. Stir with a wooden spoon frequently to avoid scorching. DO NOT LET IT BOIL!
Step 4

It 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.
Step 5

Cool to room temperature, then cove with plastic wrap and refrigerate. After a couple of hours, it will resemble a firm ricotta cheese.
Step 6

Great as an accompaniment to fruit dishes, salads, or steamed/sautéed vegetables. Can also be used as a spread for sandwiches.
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