Parmesan Foam


U.S. Metric Ingredients
5 fl oz 150 mL Milk
4 oz 125 g Grated Parmesan cheese
4 fl oz 125 mL Heavy cream
to taste to taste Salt



  1. In a small saucepan, bring the milk to a boil.
  2. Remove from the heat, add the cheese, and stir.
  3. Let stand 30 minutes at room temperature.
  4. Strain through a chinois. Press on the solids to extract all the liquid, but do not force the solids through strainer.
  5. Mix in cream. Add salt to taste and refrigerate.
  6. Pour the cream mixture into a foaming canister. Close canister and charge with a nitrous oxide (N2O) cartridge. Make foam by inverting canister and pulling on lever.

Per 1 ounce (28.35 g): Calories, 70; Protein, 4 g; Fat, 6 g (73% cal.); Cholesterol, 20 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 140 mg.