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Parmesan Cheese Espuma

With Culinaire Original

Espuma Culinaire Original Parmesan

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Ingredienser

Espuma

500 ml Debic Culinaire Original

350 g Parmesan cheese

100 ml full-fat milk

salt

Tillredning

Espuma

Heat the milk and gradually dissolve the finely grated Parmesan cheese in it.

Add the cream and mix well.

Pass through a fine sieve and pour into a 1 litre whipping cream canister.

Charge with two CO2 charges.

Leave to cool for a few hours and shake before use.

Receptetiketter Espuma Culinaire Original Parmesan

Debic bagare

Debic bagare