PARMESAN FOAM (SALLYE)

Parmesan Foam (sallye)

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sallye bates

By
@grandedame

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

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
yield about 2 cups
Prep:
5 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

  • 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

How to Make PARMESAN FOAM (SALLYE)

Step-by-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.
  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.
  3. Allow the cheese to melt slowly and evenly. Stir with a wooden spoon frequently to avoid scorching.

    DO NOT LET IT BOIL!
  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.
  5. Cool to room temperature, then cove with plastic wrap and refrigerate.

    After a couple of hours, it will resemble a firm ricotta cheese.
  6. Great as an accompaniment to fruit dishes, salads, or steamed/sautéed vegetables. Can also be used as a spread for sandwiches.

Printable Recipe Card

About PARMESAN FOAM (SALLYE)

Course/Dish: Other Side Dishes
Main Ingredient: Dairy
Regional Style: American



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